First, the animals are slaughtered and bled, the hooves and internal organs are stripped, the blood stains are washed and the water is controlled; Then put some flower knives on the thigh with a knife, soak them in feed water for 2 hours, then add turmeric powder, flour, starch, salt, Chili powder, cumin powder and eggs, stir them into paste, and rub them on the sheep for several hours.

Roast whole sheep is a local specialty. Originated from Mongolians, it is a traditional meat product of ethnic minorities in Inner Mongolia and Xinjiang. . Color, fragrance, taste and shape are all available, with unique flavor.

Roasted whole sheep is the healthiest, most environmentally friendly and greenest food in the meat diet at present. Roasted whole sheep is golden and shiny in appearance, brown and crisp in outer meat, soft and tender in inner meat, and fragrant in mutton flavor, which is quite palatable and unique in flavor.

Nutritional efficacy:

Warming spleen and stomach, liver and kidney, nourishing blood and warming channels, protecting gastric mucosa, nourishing liver and improving eyesight, improving high temperature resistance and disease resistance, strengthening brain and improving intelligence, protecting liver, preventing arteriosclerosis, preventing and treating cancer, delaying aging and beauty beauty.