Abstract: The results of studying on improving flavour of roast leg of sheep show that 0.5% β-CD, 0.5% ginger, 0.5% cumium, 1.0% scanlion and 0.4% dried tangerine peel were the optimum formulation of de-odoring materials. The optimum amount of other condiments is 1.5% salt, 1.0% monosodium glutamate(MSG), 0.5% Chinese peper, 1.0% peper and nutmeg.

Key words: roast leg of sheep, flavour, de-odering