Roast whole lamb recipe

There are many ways to prepare roasted whole lamb, and there are many details in the production process, from material selection to ingredients, as well as production time, heat, etc., all of which must be strictly controlled. In particular, the ingredients and recipes are quite critical, and different recipes have different flavors. Therefore, when making roasted whole lamb, you need to understand the ingredient recipe of roasted whole lamb. So what is the recipe for roasted whole lamb?

Recipe for Roast Whole Lamb: To make roast whole lamb, you need to choose fat and strong sheep around 1 to 2 years old. The roast whole lamb produced is recognized as the most delicious. The meat is not only tender but also has high nutritional value. It is fragrant when chewed in the mouth. It is not suitable to use older sheep as ingredients. In recent years, Inner Mongolia has promoted the hybridization of small-tailed Han sheep and large-tailed sheep (Ujumchin large-tailed sheep and Altay large-tailed sheep). The meat has the right amount of fat and lean (small-tailed Han sheep have lean meat, and large-tailed sheep have fat meat, and the fat and lean meat is just right after hybridization), which is a good raw material for making roasted lamb.

To make roasted whole lamb, choose a fat and strong lamb, cut off all the hair on the lamb, and then pour the prepared laxative into the lamb's stomach, so that the contents of the lamb's stomach will be excreted cleanly. Then, tie the sheep to a wooden stake and let them roast by the fire. After a while, the sheep was roasted by the fire and was sweating all over. Because it is too hot and thirsty, the sheep want to drink water at this time. But what the sheep were given to drink was not cool spring water, but a basin of salty water mixed with aniseed, fennel, pepper and other seasonings. The sheep had no choice but to drink up all the salt water mixed with seasoning. At this time, add more firewood to the fire to make it burn more vigorously, and the sheep will continue to drink water, but this time it is still salt water with seasoning added. It takes about one or two days for the prepared seasonings and salt water to penetrate into every part of the sheep's body through the intestines, stomach and blood of the living sheep. At this time, the sheep was already dying. After being killed, the wool is scraped off, the internal organs are cleaned, and the whole sheep is then placed in a naan pit and turned over to be baked. The whole roasted lamb made using this unique method is brown all over. After the whole lamb is roasted, it is placed on the small dining table and carried in front of the guests. After the guests have looked at it and praised it, the host will take the knife and cut it. Pieces of lamb are served on the plate in front of the guests, who choose according to their own preferences and eat them with seasonings such as pepper, fennel, and chili noodles.

How to eat: When eating roasted whole lamb, use a knife to slice it and add salt or cumin, chili, sweet sauce with green onions, or onions, cucumber strips, lettuce, etc., according to personal preference. If you are a guest in Inner Mongolia, the host will usually offer you kumis. People in the mainland enjoy eating roasted whole lamb and drinking beer.

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