Roast whole lamb in Inner Mongolia. After the sheep is slaughtered, it is not peeled and depilated, but colored with seasoning and smeared all over the body. When the meat becomes delicious within 4-5 hours, put it in the adobe oven to bake. After 3 ~ 4 hours at120℃, the sheepskin is red, and the meat is crisp outside and tender inside. Xinjiang roast whole sheep: After the sheep is slaughtered, it is skinned, eviscerated and hoofed, washed, pierced with many small holes, and coated with paste made of eggs, turmeric, salt water and flour. Put it into a jar-shaped mud furnace and bake it 1 hour. The meat is slightly bloodshot and tastes very fragrant and tender. Bake for another half an hour, and the meat will be golden, crisp outside and tender inside, not greasy or greasy. Shaanxi Wuqi roasted whole lamb. Put the cleaned whole sheep on the iron frame, sprinkle with seasoning and bake over high fire. After the oil is baked, it can be served. This roast whole lamb with northern Shaanxi flavor is not greasy or thin, and it is really a way to entertain guests.