It can be introduced when describing roast whole sheep. Roast whole sheep is a local specialty, which originated from Mongolians. 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.

Introduction of roast whole lamb

? ? 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.

Archaeological data show that the ashes of ancient humans using fire were found near the tooth fossils of Hetao people (Ordos people); Moreover, it is recorded (in the History of Yuan Dynasty) that the Mongols "dug the ground to burn meat" in the12nd century. By the 13 century (that is, the Yuan Dynasty), meat and eating methods had been greatly improved.

Park Tong. "Willow Lamb" made a detailed record of roast mutton: "There was a willow lamb in the Yuan Dynasty". The stove was three feet on the ground and burned red all around. The sheep was filled with iron grates and covered with willow seeds, which was ripe. "Not only is the production process complicated and exquisite, but also a special oven is used. In the Qing Dynasty, almost all Mongolian palaces in all parts of the country entertained guests with roast whole sheep banquets.

The key to roast whole sheep:

The production requirements of roast whole sheep are strict. Be sure to choose Jieyang (1~2 years old), which is white in Inner Mongolia and environmentally friendly. After slaughter, blanching, pickling and seasoning, hang it in the oven, seal the mouth and bake it with slow fire. The finished product has Huang Liang color, crispy skin and tender meat, fat but not greasy, crisp and delicious, and unique flavor.

Precautions for roasting whole sheep:

The best way to roast whole sheep is to use fruit trees or larch sawdust as raw materials. The best process is to make machine-made charcoal from sawdust after high temperature and high pressure mechanical molding, and then send it to 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 is traditional charcoal (traditional charcoal: made of trees and fired.