When it comes to roasting a whole lamb, it's a skillful job. Selecting the lamb, marinating it, and the heat are all key. How to make it? We share the 5 keys to roasting a whole lamb, including full massage, three times warming, and three kinds of dipping sauces, and teach you how to make a good roasted lamb.

Key 1 Selection of sheep

3-4 months old Ningxia beach sheep is good. In our store, we prefer Ningxia goat, the weight of live goat is 10-15 kilograms, and the weight of slaughtered goat is usually 8 kilograms. They are the most popular among customers because they have no stink and the meat is of good quality. At the same time, because of the low production of sheep, so the cost is high, there are a lot of merchants adulteration, in the choice of sheep must look at the sheep on the body whether there is an identity tag.

Key 2: Marination

If you choose authentic lamb, even if it's not marinated, it tastes good when it's grilled. Of course, the marinade gives the lamb a more flavorful and lingering aftertaste. It is important to give the lamb a good "massage" during the marinade so that the flavors of the marinade can fully penetrate into the lamb.

Key 3 On the grill

The lamb should be carefully tied to the grill at the limbs, waist, back and neck to prevent it from falling off as it takes longer to cook.

Key 4 roasting method

Roasted whole sheep method is very much, electric roasting, enthusiastic pit roasting, charcoal roasting and so on, various practices have their advantages and disadvantages. I will mainly introduce you to the electric and charcoal roasting methods.

Key 5 Fire

The fire is the most critical point when roasting a whole lamb. Too high a temperature will cause the skin to burn and the whole lamb to be scrapped, while insufficient temperature will result in undercooked meat and a crispy skin. Our roasted lamb has the characteristics of crispy, tender and fragrant, because we will raise the temperature in three times, 10 ℃ each time, the first time to let the lamb blood fully discharged, to get rid of the fishy taste; the second heating is to fully baked out of the sheep oil, so that the roasted sheep taste more fragrant; the third heating is for the aroma, coloring and crispy skin.