Roasted whole lamb is a kind of food that many people like to eat. Roasted whole lamb is a traditional local flavor meat product of the Uyghur people. It is a traditional Mongolian dish. Roasted whole lamb is now available in many places. sheep.

How to roast a whole lamb yourself

Roasting a whole lamb is a way for ethnic minorities in my country to eat sheep. The parts other than the internal organs are not cut and roasted directly on the fire. It has a unique taste and delicious taste. It is an authentic special dish.

Ingredients: 1 sheep, 250 grams of green onions, 250 grams of ginger slices, 30 grams of refined salt, 75 grams of peppercorns, 150 grams of soy sauce, 75 grams of aniseed, 150 grams of ground fennel, 75 grams of sesame oil, 150 grams of sesame oil.

Method:

1. Slaughter the sheep, scald the whole body with boiling water of 80-90℃, clean the hair while it is hot, take out the internal organs, scrape them clean, and then sew them in the abdominal cavity of the sheep and the inside of the hind legs. Use a knife to make some small cuts in the thick flesh.

2. Put green onions, ginger slices, Sichuan peppercorns, aniseed, and minced fennel into the belly of the lamb, and rub it with refined salt to taste. Use seasoning and salt to taste the knife edge on the inside of the lamb leg.

3. Separate the sheep tail from the abdomen with an iron stick, with the chest facing up, hang the skin with iron hooks on the limbs, brush it with soy sauce and sugar to cool it slightly, and then brush it with sesame oil.

4. Put the whole lamb belly up into the oven that has been heated in advance. Cover the mouth of the oven tightly with an iron pot and seal it with yellow mud. Prepare an iron box under the oven with Remove the mutton fat that flows out during baking, about 3-4 hours. Take it out when the sheepskin is roasted until it is yellow-red and crispy, and the meat is tender.

5. When eating, first place the whole sheep in a special wooden tray, tie the horns with red silk cloth, carry it outside the dining room for guests to appreciate, and then the chef will peel off the sheep's skin and cut it into strips. Then cut the mutton into thick slices, chop the mutton bones into large pieces and put them on the plate respectively. Serve with scallions, minced garlic, noodle sauce, lotus leaf cake and a Mongolian knife.

The secret recipe and ingredients for roasting whole lamb

Main ingredient: 1 mutton

Adequate amount of flour and eggs

Season with appropriate amounts of salt, turmeric, pepper, and cumin

Steps:

1. Choose a fat and tender sheep, shave off the wool, and pour laxatives to remove the internal organs. Sundries;

2. Then drive them into a room that is very hot by the fire. When the sheep is unbearably thirsty, cold water mixed with various condiments is brought to them. After the sheep is full, they rush into the hot house. Repeat this several times, and the smell of the seasoning on the sheep will become stronger;

3. Slaughter the sheep, remove the internal organs, head, and hooves, hang it in a homemade stove, tumble and bake it until it becomes oily and changes color. Instantly cooked;

Cooking skills: Roast whole lamb is made from Jie sheep or fat lambs within one year old as the main raw material. After the sheep is slaughtered, remove the hooves and internal organs, make a paste with refined flour, salt water, eggs, turmeric, pepper and cumin powder, apply it evenly on the whole body of the sheep, and then use a wooden stick nailed with iron nails to cut the meat from the head. Thread it to the end, place it in a special naan pit, cover the pit tightly, and keep turning and observing, it will be ready in about 1 hour.

Two ways to roast whole lamb

Method 1

Ingredients: White Jie Sheep... 1 green onion... 250 grams of ginger Tablets…………250g refined salt…………30g…………Sichuan peppercorns…………75g soy sauce…………150g aniseed…………75g sugar color…… ……150g…………Cumin powder…………75g sesame oil…………150g

Preparation method:

1. Slaughter the sheep and use 80 Boil the whole body with -90°C boiling water, remove the hair while it is still hot, remove the internal organs, scrape and wash them clean, and then use a knife to cut several small incisions in the abdominal cavity of the sheep and the thick meat on the inside of the hind legs.

2. Put green onion slices, ginger slices, Sichuan peppercorns, aniseed, and minced fennel into the belly of the lamb, and rub it with refined salt to taste. Use seasoning and salt to taste the knife edge on the inside of the lamb leg.

3. Separate the sheep tail from the abdomen with an iron skewer, with the chest facing up, hang the skin with iron hooks on the limbs, brush with soy sauce and sugar to cool slightly, and then brush with sesame oil.

4. Put the whole lamb belly up into the oven that has been heated in advance. Cover the mouth of the oven tightly with an iron pot and seal it with yellow mud. Prepare an iron box under the oven with Remove the mutton fat that flows out during baking, about 3-4 hours. Take it out when the sheepskin is roasted until it is yellow-red and crispy, and the meat is tender.

5. When eating, first place the whole sheep in a special wooden tray, tie the horns with red silk cloth, carry it outside the dining room for guests to appreciate, and then the chef will peel off the sheep's skin and cut it into strips. Then cut the mutton into thick slices, chop the mutton bones into large pieces and put them on the plate respectively. Serve with green onion, minced garlic, noodle sauce, lotus leaf cake and a Mongolian knife.

Note: The production requirements for roasted whole sheep are strict. Inner Mongolia white big-headed sheep must be selected from 1-2 years old. They must be slaughtered, scalded, shaved, pickled, and seasoned before being hung in the oven. , seal the mouth and roast it over slow fire to mature. The finished product is yellow-red in color, shiny, crispy skin and tender meat, fat but not greasy, crispy and delicious, with unique flavor.

Method 2

There are two main methods for making roasted whole lamb, one is raw roasting method and the other is cooked roasting method. Generally speaking, the finished product made by the raw roasting method has a more fragrant taste. Here are two ways to make roasted whole lamb. I hope it will be helpful to you.

The original method of roasting whole sheep: 1. Select fat sheep that are free-range on the grassland and weigh about 15 kilograms to be slaughtered. Use an air pump to fully inflate the sheep, and use 80℃- Boil the whole body with 90°C boiling water, remove all the hair while it is hot, scrape and clean the internal organs, then cut some small incisions with a knife in the thick part of the sheep's abdominal cavity, and rub it with 1500 grams of salt to taste. 2. Put 50 grams each of green onion, ginger slices, Sichuan peppercorns, star anise, and fennel into the belly of the sheep, and seal the opening with 500 grams each of onions, celery, and carrots. 3. Insert the sheep tail into the abdomen with an iron rod, with the chest facing up, hang the limbs with iron hooks, skin facing up, brush with soy sauce and store for a while, then brush with a layer of sesame oil. 4. Place the whole lamb with its belly facing up and put it into the oven that has been heated in advance. Cover the mouth of the oven tightly with an iron pot and seal it with yellow mud (put an iron basin under the roasting lamb to hold it during the barbecue). (to avoid falling into the charcoal fire and causing smoke), bake for 2-3 hours until the sheepskin turns golden red in color, take it out, and serve with hot sauce and cumin flavored dishes.

About Roast Whole Lamb

Roast Whole Lamb is a traditional local flavor meat product for ethnic minorities in Xinjiang, especially the Uyghur people. It is currently the healthiest, most environmentally friendly and greenest delicacy among the meat products. The whole lamb is golden and shiny on the outside, brown and crispy on the outside, soft and tender on the inside. The mutton has a fragrant and fragrant taste, which is quite delicious and unique.