After the grill is hot in the naan pit, block the vents, turn off the fire, take out the still burning charcoal, and keep the remaining fire.

Use a round iron plate with a diameter of 30-40cm, fill it with half a plate of water, and place it flat in the naan pit.

Can this round iron plate be used to collect roasted whole sheep? The prepared roasted sheep naan pit (a special product of Xinjiang, a conical pit structure with a height of about 1m (without a cone tip) and a hollow pit structure, where an open fire can be burned, Uygur, Kazakh, etc.

The ethnic custom is to bake a concave-sided green onion and sesame pancake, or naan, on the inner wall of the pit as the staple food. For daily roasted whole sheep, fat and strong sheep of about 1 to 2 years old are selected as raw materials. The roasted whole sheep produced are recognized as the most popular.

The taste is the most delicious, the meat is not only tender but also has high nutritional value, and it is full of flavor when chewed. In recent years, it is not suitable to use older sheep when slaughtering, bleeding, skinning, and removing the hooves and internal organs.

The opening of the abdomen should be smaller, and the internal organs should be carefully removed. Wash them several times with tap water to remove blood, internal organs, intestines and other dirt, and drain the excess water from the sheep body. Marinate the slaughtered sheep in seasonings for three to four times.

Hours. Tie the lamb to the grill. Flip and bake for about three hours. Once cooked, place a bucket of water in the oven and bake.

During the cooking process, you need to constantly add water to the bucket to maintain the humidity in the oven. The mutton baked in this way should be pink in color, have more marinade, and taste a little crisper than the traditional method.

Put food salt, green onions, ginger, garlic, pepper, aniseed, fennel or your secret spices into the sheep's belly, and apply pre-prepared ingredients on other parts of the sheep's body, mainly eggs and turmeric.

, flour, pepper and cumin powder, etc., and then use a knife to cut several small openings in the abdominal cavity of the sheep and the thick meat on the inside of the hind legs.

, minced fennel, and rub it with refined salt to taste. Use seasoning and salt to taste the knife edge on the inside of the lamb leg.