Authentic Shandong Linqu whole lamb soup is made from Jie (castrated ram) black goats that have been drinking water for more than three years before slaughter. Specific practices are as follows:

1. Divide the whole meat into 6-8 pieces, put the head, hoof and whole meat into the pot first, put the visceral meat back, and add a proper amount of mountain spring water and salt;

2. Put the meat after the water is boiled, skim the foam when the water is boiled, then cook for 2-3 hours with warm fire, remove the bones and let it cool;

3. Slice the whole meat horizontally along the thread and viscera, and cook it with the original mutton soup. Then, put a proper amount of shredded onion, coriander, pepper noodles, sesame oil and monosodium glutamate into the soup basin, and pour it into the pot to make the whole mutton soup.

Shandong Linqu whole lamb soup is made of all parts of the whole lamb, including head, hoof, liver, lung, heart, intestine and blood. Just like a cocktail with a unique flavor made of various wines, all parts of the sheep have a unique flavor, and when cooked together, they produce a unique taste, which is fat but not greasy, mellow and delicious.