The Dashang Grassland roasted whole sheep practice is: choose about two years old fat sheep slaughtered and skinned, followed by the sheep body coated with ginger, onions, pepper, cumin and other modifications made from the seasoning, and then put the whole sheep in the grill on the rack, roasted sheep to be roasted layer by layer, layer by layer to eat.
Roasted whole sheep is famous, in addition to the choice of lamb quality, the key is that it has a set of special roasting method.
Hanging stove "roast whole sheep" is to the grassland of the dam with a traditional and unique flavor of the feast dishes. Sheep slaughtered first skinning, the first front leg hanging up open, remove the viscera and water, wash the chest cavity, abdominal cavity.
Because of the special and delicate processing method of "roasted whole sheep", nowadays all people have the opportunity to taste this traditional cuisine. The flavor of the spices in the belly of the lamb gradually penetrates into the meat, and at the same time, the meat is cooked through. Roasting oven is special special, forming a dome, first with some firewood and charcoal, the roasting oven inside the red, the whole sheep to half-cooked, to the body of the sheep to change the flower knife sprinkled with spices, until the whole body of the sheep roasted into a charred yellow until. In the chest cavity of the sheep into a variety of condiments, limbs up, the back of the sheep face down, hanging up with an iron frame, placed on the stove baking. Taste this roasted whole sheep, teeth and cheeks for a long time, unforgettable.
After the whole sheep baked, the whole sheep to kneel down position into the diameter of about 1 meter in a large plate, on the table, by the guests in front of the sheep dissected and unloaded into small pieces, depending on the identity of the guests in turn delivery, eat crispy and tender, fat, not greasy, simply different from other ways to make the taste of mutton. Roasted sheep to choose fat and strong four teeth three-year-old sheep as raw materials, slaughtering must be used to clutch the heart method: from the sheep's chest knife, hand into the sheep cavity, clutching and pinching the heart to death, with this method to kill the sheep will not bleed a lot of meat is extraordinarily tasty.