Have a roast whole lamb with friends, 898 yuan each. You have to make an appointment one day in advance to choose 22~25 Jin of mutton. The mutton is tender and delivered at the appointed time. The skin is burnt and the oil is not big. Unexpectedly, 10 people didn't finish eating, and some cold dishes and vegetarian dishes were all eaten, with a per capita 100.
The Last Ten Minutes of Roasting Whole Sheep
The last ten minutes is the key to the whole barbecue process. At this time, that is, when the oil is brushed for the last time, it is necessary to adjust the temperature of the fire higher and higher. Only in this way can the surface of the roasted sheep be crispy and delicious. If the fire is small and the temperature is low, the work of roasting sheep will cause too much steam, tough surface and aging meat. The way to add fire is to remove it from the stove where the party is held. Remember to pay attention to safety when operating! When the roast mutton is golden and bright, stop the machine when the cover is ripe, cut off the thick part of the thigh with a sharp knife, stick it on the leg bone, and draw it back with a sharp knife to open the exposed bone. The scapula is deeply cut horizontally, with both sides cut upward from the knife edge along the neck bone, and the waist is cut horizontally for three times, breaking the spine. At this point, the operation of roasting sheep is completed with a knife. Brush oil, first sprinkle a proper amount of special powder in it, then sprinkle a little coarse Chili powder and fried peeled white sesame seeds on the surface upside down, and then sprinkle special powder. A roast whole sheep needs about 50~80g of flour, which should be increased or decreased according to local tastes. Finally, the chopped green onion is inserted into the knife edge, and the noodles are roasted 15~20 seconds, and the best time to control the whole sheep-leaving process is 2 minutes.