You can introduce it when describing roasted whole sheep. Roasted whole sheep is a local specialty dish that originated from the Mongolian people.

Roasted whole lamb is currently the healthiest, most environmentally friendly and greenest delicacy in the meat diet. The exterior of roasted whole lamb is golden and shiny, the exterior meat is browned and crispy, the interior meat is soft and tender, and the mutton flavor is fragrant, quite delicious and unique.

Introduction to roasted whole lamb ? Roasted whole lamb is a local specialty dish.

Originating from the Mongolian people, it is a traditional flavor meat product in the diet of ethnic minorities in Inner Mongolia and Xinjiang.

The color, aroma, taste and shape are complete and have a unique flavor.

According to archaeological data, the ashes of fire used by ancient humans were found in the area near where the tooth fossils of the Hetao people (Ordos people) were found; and there are also (Yuan Shi) records that the Mongols in the 12th century "digged the ground to make a ridge to burn their flesh."

";By the 13th century (that is, the Yuan Dynasty), meat eating methods and diet had been greatly improved.

"Park Tongshi.

"Liu Lamb" has a more detailed record of roasted mutton: "There was Liu Lamb in the Yuan Dynasty." They made a furnace three feet on the ground, burned it with fire around it, and made it all red.

, based on maturity.

"Not only is the production process complicated and exquisite, but also a special oven is used. By the Qing Dynasty, almost all Mongolian princes in various places entertained their guests with roasted whole sheep banquets. The key to roasted whole sheep: The production requirements for roasted whole sheep are strict and must be selected.

Inner Mongolia's white large environmentally friendly carbon-headed goats aged 1 to 2 years old are slaughtered, scalded, shaved, pickled, and seasoned, then hung in the oven, sealed and roasted over slow fire until they mature. The finished product is yellow-red and shiny.

The skin is crispy and the meat is tender, fat but not greasy, crispy and delicious, and has a unique flavor. Notes on roasting whole lamb: It is best to use fruit wood or larch sawdust as the raw material. The main process is to put the sawdust through high temperature in the machine.

, the best is the machine-made charcoal that is sent to the carbonization furnace for carbonization after high-pressure molding. There is no need to add anything during the entire production process, and it is an environmentally friendly product. The charcoal on the market mainly has a hexagonal center hole and a square center.

There are two shapes of holes. Machine-made charcoal is used as traditional charcoal (traditional charcoal: made from trees as raw materials.