The specific seasoning formula of roasted whole sheep is: star anise, pepper, clove, kaempferia kaempferia, hawthorn, fennel, radix aucklandiae, Gan Song, galangal, cardamom, angelica dahurica, cinnamon, nutmeg, fennel, fragrant leaves, pepper, magnolia flower, tsaoko, galangal, dried tangerine peel, Amomum villosum, almond, mint, ginseng, corn poppy and Shaoxing rice wine.

Pickling formula of roasted whole sheep: put the above seasoning inside and sprinkle it outside, and after a certain period of pickling, the raw materials are fully absorbed by mutton and then roasted.

Matters needing attention in roasting whole sheep

1, when roasting whole sheep, it is best to choose native wood, such as sawdust of trees like deciduous leaves and pine, which can be directly used for barbecue. Charcoal in the market is not natural, which will make the roast sheep taste bad;

2. When eating roast whole sheep, you must wait until it is completely cooked, otherwise the meat that has not been disinfected at high temperature will easily infect the diseases carried by the sheep itself;

3. When eating roast whole sheep, you can't eat it with vinegar, pumpkin, watermelon and tea. Otherwise, it will cause discomfort, such as getting angry, constipation or greatly reducing the nutritional value of mutton;

3. When roasting the whole sheep, you must choose the authentic big head Jieyang in Inner Mongolia, the meat is tender 1-2 years old, otherwise the taste will be different, then wash it when cooking and pickle it in strict accordance with the steps of roasting the whole sheep.

Roast the whole lamb. What kind of sheep is it?

Because roast whole sheep is mainly a special food in Xinjiang and Inner Mongolia, where there are many ethnic minorities, and generally their local sheep grow on green grass, which is different from other people who are not specialized in herders. Sheep from other places will feed them, so they roast the whole sheep.

It tastes different.

1, Inner Mongolia, Xinjiang and other regions will choose 1-2-year-old big-headed sheep with tender meat, and of course sometimes Kazakh sheep and sheep will be used;

2. Because there are no good mutton resources in other places, local ordinary goats are generally selected, and sometimes goats, antelope, Tibetan sheep and Hu sheep are also selected. Also used, but goats and sheep are the most commonly used.

Can pregnant women eat roast whole sheep?

1, roast whole sheep should not be eaten or eaten less in the first trimester, because roast whole sheep is a warm tonic food, and pregnant women will have fever just after pregnancy, which is easy to cause symptoms of getting angry. Moreover, although roast whole sheep will be roasted with natural wood in the roasting process, the fetal development in the first trimester is generally unstable, and roast whole sheep also belongs to barbecue, which is also easy to cause fetal development;

2. In the second trimester, you can eat a proper amount of roasted whole sheep. As long as pregnant women don't get angry, you can eat a proper amount of roasted whole sheep, so don't worry too much;

3, pregnant women should remove the skin when eating roast whole sheep, because the generally burnt skin will contain a small amount of carcinogens, which is not good for pregnant women and fetuses.

Which part of roast whole lamb is the best?

Because everyone's taste and taste are different, which part of roasted whole sheep is delicious varies from person to person, but most people still think that leg of lamb is delicious, because leg of lamb is the place where sheep move the most, generally leg of lamb will be more powerful and chewy, and it will not be too greasy, too thin or too fat because of regular exercise.

However, after baking, roasted whole sheep is more delicious, and every part is delicious, such as sheepskin, sheep ribs and sheep back.