2. Slaughter the sheep, scald the whole body with boiling water, wash the hair while it is hot, take out the internal organs, scrape and wash it, and make a deep cut with a sharp knife at the place where the meat on the inner side of the leg of lamb is thicker, so that it is delicious when pickled. Add onion, ginger, pepper, aniseed and fennel powder into the belly of sheep, and rub them with salt to taste. At the edge of the sheep's inner leg, season with seasoning and salt. Put the sheep into a container prepared in advance and marinate it with seasoning water for 4-5 hours. After curing, take the sheep out and control the surface seasoning water to prepare for the fixation before roasting.
3. Put the salted sheep flat on the grill, tie the limbs to the four corners of the grill with iron wires, and then fix the overall approximate position of the sheep, and pad an appropriate amount of tin foil when binding, so as not to destroy the beauty of the final baked product. After the limbs are fixed, fix the sheep's spine. In order to ensure the stability of the sheep on the grill, at least three or four positions should be fixed along the sheep's spine. After fixing the spine, stretch the lamb chops outward into a flat shape and fix them on the racket for roasting mutton. Brush with sesame oil.
4. After hanging the sheep into the special whole sheep oven, turn on the rotary switch and adjust the rotating speed to make the sheep rotate evenly and smoothly in the oven. Always pay attention to the temperature, the temperature is controlled between 200-300 degrees. If the temperature is too high, please turn off the fan and open the oven door properly to cool down quickly. If the temperature is too low, turn on the fan. If the baking time is long, please ensure that the carbon content is sufficient. Remember to fill the sink with water.
5. When roasting the sheep for six or seven minutes, you should take the sheep out to change the knife and brush the oil. The direction of changing knives is to draw from beginning to end along the direction of sheep head and sheep tail, and adjust it according to the thickness of mutton. Don't scratch, the spacing is 2-3CM. The whole baking process needs to be oiled at least 2-3 times to ensure the golden and shiny surface of the sheep.
6. Take the iron wire fixing the sheep out of the oven, put it in a special tray, and serve it with a special knife and fork.