1, material

Free-range sheep 1 (125kg), angelica sinensis 100g, fennel 150g, pepper 80g, cinnamon 50g, fragrant leaves 15g, salt 2500g, celery, onion, fresh ginger/kloc-.

2. The practice of roasting whole sheep

(1) Prepare seasonings such as vegetables, onions, ginger, fennel, cinnamon, and angelica for later use.

(2) Drain all the cut vegetables and seasonings, put them into bags, put them into the belly of the sheep, and sew the belly of the sheep with iron wire.

(3) Finally, fix the sheep on the rack for roasting sheep and hang it in the oven for roasting sheep at 160 degrees for 3 hours!

(4) Dress up and brush a layer of red oil.