1. Process flow? Select materials → slaughter → clean → wear wooden sticks → apply spices → bake (golden yellow) → finished product.

? 2 Key points of the process ? 2. 1. Material selection and processing? For one Altay sheep, the carcass weight should be 10-15kg.

? 2?2 Ingredients? Each sheep requires 2,500g eggs, 25g turmeric, 150g Fuqiang flour (refined white flour), 500g salt, pepper and cumin powder (also known as fennel, an aromatic seasoning special to Xinjiang)

) appropriate amount.

? 2? 3 Production? Altay goats that have been inspected by veterinarians to be disease-free are slaughtered, bled, skinned, and their hooves and internal organs removed.

When removing the internal organs, the opening of the abdomen should be smaller, carefully remove the internal organs, wash them several times with tap water, wash away the blood, internal organs, intestines and other dirt, and drain the excess water from the sheep body.

? Use a wooden stick about 3cm thick and 50-60cm long with a big iron nail on one end to pass through the sheep's chest from beginning to end, through the chest, pelvis, and exposed by its anus, so that the end with the big iron nail is just right.

Stuck at the entrance to the neck and chest.

Open the eggs, pick out the yolks, mix well, add salt water, turmeric, cumin powder, pepper and rich flour to make a paste and set aside.

? Place the prepared roasted sheep naan pit (a special product of Xinjiang, a conical pit structure (without a cone tip) about 1m high and hollow earth pit structure. An open fire can be burned inside. Uyghurs, Kazakhs and other ethnic groups are used to roasting a kind of pit on the inner wall of the pit.

The scallion and sesame flour pancake with concave side, or naan, is a staple food for daily consumption).

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.

This round iron plate can collect the oil droplets dripping from the roasted whole lamb. The water in the iron plate can also be converted into water vapor when heated, increasing the humidity of the naan pit and accelerating the ripening of the whole lamb.

After the sheep's whole body is smeared with the prepared paste, it is hung head down in the hot naan pit.

Cover the naan pit well and tightly, and seal the pit lid with warm cloth.

Roast for about 1 to 5 hours. Open the pit cover and observe. When the mutton near the sticks turns white and the whole mutton turns golden brown, it is done and can be taken out.

? 3 Product Features ? The appearance of the roasted whole lamb is golden and shiny, the outer meat is browned and crispy, and the inner meat is soft and tender. The mutton flavor is fragrant, quite delicious and unique.

? 4 How to eat? The traditional Xinjiang-style roasted whole lamb not only has carefully selected ingredients and rich local flavor, but also has a lot of knowledge in how to eat it.

In Xinjiang ethnic specialty restaurants, it is the most important dish for Uyghur hosts to entertain distinguished guests.

After the whole sheep is roasted, it is placed on the dining car. The cook ties red silk on the sheep's head and ties it into a knot. Parsley or celery is placed around the sheep's mouth.

The dining cart is equipped with knives, and the service staff rotates the cart around the table, respectfully inviting the most important guests at the table to eat first.

After the guest opens the knife symbolically, the restaurant chef can remove the mutton, cut the mutton into slices, sprinkle some refined salt or serve it with green onions, sesame sauce, and noodle sauce for the guests to eat.

? 5 Process Improvement? In recent years, with the improvement of baking technology and seasoning formulas, some hotels or local specialty meat product manufacturers have improved the traditional process of roasting whole lamb, such as using electric far-infrared heat source or open roasting

Stove, dark oven barbecue.

It eliminates the need for manual labor when grilling, allowing the whole sheep to rotate automatically at regular intervals, so that it is heated evenly, and the finished meat has better luster and coloration.

? The shelf life of roasted whole sheep is short, and some processing companies consider vacuum packaging. However, because whole sheep are large and contain bones, it is difficult to solve the problems of packaging and extending the shelf life.

Uyghur unique flavor food.

Just put the seasoning on the freshly slaughtered sheep and roast it on the fire until it is cooked.

There are two specific roasting methods: one is to bake it on the naan pit; the other is to bake it with an iron rod and place it on a charcoal fire in an iron trough.

Its shape is complete and generous, its color is brown and translucent, its taste is crispy and fragrant, and the eater can choose the part at will and enjoy it.

Roasted whole lamb is used to entertain distinguished guests and close relatives and friends. It is a must-have delicacy at luxurious banquets.

Roast whole lamb is one of the most precious dishes in Xinjiang. The reason why it is so famous is not only its exquisite selection of ingredients, but also its unique preparation method.

Xinjiang mutton is fresh and tender without any smell, and enjoys a high reputation in the international and domestic meat markets.

The highly skilled chef selects the best two-year-old Altay sheep, slaughters and skins them, removes the head, hooves, and internal organs, and uses a wooden stick with a large iron nail on one end to dress the sheep from head to tail, with the sheep's neck stuck on the iron nail.

.

Then use egg yolk, salt water, turmeric, cumin powder, pepper powder, white flour, etc. to make a paste.

Spread the whole lamb with the prepared paste and put it head down into the hot naan pit.

Cover the hole tightly, seal it with a damp cloth, and simmer for about an hour. Remove the lid and observe. The stick near the meat will turn white and the whole sheep will turn golden. Take it out and serve.

After the whole sheep is roasted, it is placed on the dining car. The cook ties red silk on the sheep's head and ties it into a knot. Coriander or celery is placed on the sheep's mouth.