How to Roast a Whole Lamb

Roasted whole lamb is a very famous food in the north. Many people especially like to eat this delicacy. Whenever you travel to the north or when the weather is cold, this delicacy is a must. If you think this kind of food is particularly delicious, you might as well learn some cooking methods so that you can make it yourself at home whenever you want to eat it. So how to make roasted whole lamb more delicious?

Production process: 1. Slaughter the sheep, scald the whole body with boiling water at 80-90℃, remove the hair while it is still hot, take out the internal organs, scrape and wash them clean, and then use a knife to make several small cuts in the sheep's abdominal cavity and the thick meat on the inside of the hind legs. 2. Put onion segments, ginger slices, peppercorns, star anise, and fennel powder into the lamb's belly, and rub with fine salt to season it. Season the cut on the inside of the lamb leg with seasoning and salt. 3. Use an iron skewer to pin the sheep's tail into the abdomen, with the chest facing upwards, and hang the limbs on the skin with iron hooks. Brush it with soy sauce and sugar color, let it cool slightly, and then brush it with sesame oil. 4. Hang the whole lamb belly upwards into the pre-heated oven, cover the oven mouth tightly with an iron pot, and seal it with yellow mud. Place an iron box under the oven to collect the lamb fat that flows out during baking. Roast for about 3 to 4 hours until the lamb skin is yellow and crispy and the meat is tender and cooked.

5. When eating, first place the whole sheep on a special wooden plate, tie a red silk cloth on the sheep's horns, and carry it to the dining room for the guests to appreciate it. Then the chef will peel off the sheepskin, cut it into strips and put it on a plate. Then cut the mutton into thick slices, chop the sheep bones into large pieces and put them on a plate separately, and serve it with scallion segments, mashed garlic, noodle sauce, lotus leaf cakes, and a Mongolian knife. The key to production is strict requirements for roasted whole lamb. You must use 1-2 year old Inner Mongolian white big-headed castrated sheep. After slaughtering, scalding, dehairing, pickling and seasoning, hang it in the oven, seal the mouth and roast it over slow fire. The finished product is yellow-red and shiny, with crispy skin and tender meat. It is fat but not greasy, crispy and delicious, with a unique flavor.

Note: It is best to use fruit wood or larch sawdust as the raw material for roasting the whole lamb. The process is mainly to form the sawdust under high temperature and high pressure in a machine, and then send it into the carbonization furnace to carbonize it into machine-made charcoal. Nothing needs to be added during the entire production process, so it is an environmentally friendly product. The charcoal sold on the market mainly comes in two shapes: hexagonal with a hole in the center and square with a hole in the center. Mechanism charcoal is traditional charcoal (traditional charcoal: made from trees and burned.

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