When eating roast whole lamb, slice it with a knife, and add refined salt or cumin, pepper, sweet sauce with green onions, or onions, cucumber strips, lettuce and so on. , and eat according to personal preference. If you are a guest in Inner Mongolia, the host drinks koumiss, while the mainlanders eat roast whole sheep and drink beer.

Roast whole sheep is the highest quality in Mongolian food and the most exquisite traditional dish at the banquet. Good shape, color and taste, rich national flavor.

When serving, the chef will lay the whole sheep flat on a big wooden plate and tie a red ribbon around its neck in a knot to show its grandeur. The dining car is equipped with knives and forks. A special person will chop the sheep into small pieces in front of the guests. First, cut the lean meat from the tenderloin, put it on a plate and serve it in turn according to the identity of the guests. Finally, the meat with bones is served. This is the whole process of roasting whole sheep to entertain guests.

Extended data

Roast whole sheep is made of fruit wood or larch sawdust. The best technology is that the sawdust is shaped in the machine at high temperature and high pressure and then sent to a carbonization furnace for carbonization. The whole production process does not need to add anything, which belongs to the category of environmental protection products. There are two main shapes of charcoal sold in the market: hexagonal center with holes and square center with holes. Machine-made charcoal, as a kind of traditional charcoal, is made by burning trees.

The production requirements of roast whole sheep are strict. 65,438+0 ~ 2-year-old Inner Mongolia White Datoujie sheep must be selected, slaughtered, scalded, waxed, pickled and seasoned, then hung in the oven, sealed and roasted with slow fire. The finished product is yellow-red, shiny and crisp.

Baidu encyclopedia-roast whole lamb

Baidu encyclopedia-Inner Mongolia roast whole lamb