Inner Mongolia Roasted Whole Lamb

Inner Mongolia's roasted whole lamb is indeed a very famous food in the country. In order to eat this kind of food, some people travel thousands of miles to Inner Mongolia to taste it in person. If you have to go to the local place to taste it every time, you might as well try to make Inner Mongolia roasted whole lamb at home. It can satisfy your taste and does not take too much time. So what are the methods for making Inner Mongolia roasted whole lamb?

Ingredients selection: Inner Mongolia has vast grasslands. Hulunbuir and Xilin Gol are world-famous. Chifeng City (formerly Zhaowuda League), Tongliao City (formerly Jirim League), Xing'an League, etc. are all producing areas of high-quality lamb meat. The raw material for roasting whole lamb should be fat and strong sheep around 1 to 2 years old. The roasted whole lamb is recognized to have the best taste. 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 lamb as material. 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. Method: Ingredients: 1 young castrate, 250 grams of scallion, 250 grams of ginger, 30 grams of salt, 75 grams of pepper, 150 grams of soy sauce, 75 grams of aniseed, 150 grams of sugar color, 75 grams of fennel powder, and 150 grams of sesame oil.

Preparation method: 1. Slaughter the sheep, scald the whole body with 80-90℃ boiling water, 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. When it cools slightly, 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 basin under the oven to drain the lamb fat that flows out during baking to prevent it from falling into the charcoal fire and smoking. Bake for about 3-4 hours, and take it out when the lamb skin is roasted yellow and crispy and the meat is tender. 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 outside the dining room for the guests to admire. 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 original method of roasting a whole lamb is to roast the whole lamb with its belly cut open and skin removed over fire. When barbecuing, you need to use apricot wood lumps to burn a strong red fire. The fire must be strong but without smoke. Turn the lamb left and right on the fire from time to time and keep roasting until the surface is golden and shiny, the fragrance bursts out, and the lamb is crispy on the outside and tender on the inside. After being roasted, it is removed from the rack and cut with a knife and eaten. It does not require any oil, salt or any other seasoning, but it has a simple and natural aroma.

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