Roast whole lamb 1. Roast whole lamb in Lanzhou with a weight of about 15 kg, wash it with 6c warm water, scrape off the wool, then rinse it in 8c water, rub the outer skin with white soy sauce, rub pepper and pepper water in the abdominal cavity, then spread the abdominal cavity with an iron fork, hang it in the furnace for barbecue, and coat it with cooked lard while roasting. After about one hour, the mutton will turn golden. Some also use the ancient method to roast and stew whole sheep. That is, take out the internal organs of lamb, put red dates in the abdomen, wrap them with straw curtains, bake them with wet clay, remove them after the clay dries, wash them, paste them with rice flour thick paste, fry them, slice them and stew them in a pot for three days and three nights, and then mix them with soy sauce vinegar, pepper and sesame oil to eat. Its color is golden, crisp and delicious. 2. Xinjiang roast whole sheep roast whole sheep is one of the most precious dishes in Xinjiang. The reason why it is so famous is that it has its own unique method of making besides its exquisite materials. Xinjiang mutton is tender and tasteless, and enjoys a high reputation in the international and domestic meat market. Skilled chefs choose the best two-year-old Altay Capricorn sheep, slaughter and peel them, remove their heads, hooves and internal organs, and put them on from beginning to end with a wooden stick with big nails, with their necks stuck on the nails. Then use egg yolk, salt water, turmeric, cumin powder, pepper and white flour to make a paste. Wipe the whole sheep with the adjusted paste juice and put it head down in a hot pit. Cover the pit tightly, seal it with wet cloth, stew for about an hour, uncover and observe that the wooden stick is white near the meat, and the whole sheep is golden yellow. Take it out and serve. After the whole lamb is baked, it is placed on the dining car. The cook ties red colored silk on the sheep's head and ties it into a flower knot. Coriander or celery is placed in the sheep's mouth. The dining car is equipped with a knife, and the waiter's cart rotates around the dining table, so guests are cordially invited to open the knife and eat meat. Roasted whole sheep has Huang Liang color, crispy skin and tender meat, and is very delicious. It is a good product for Uygur people to entertain distinguished guests. In Bazaar, a town in southern Xinjiang, such as Hotan and Qiemo, there are stalls selling roasted whole sheep, which are specially chopped and sold at retail. 3. Introduction Roasting whole sheep is to choose Jie sheep or fat lambs under one year old as the main raw materials. After the sheep is slaughtered, the hoofs and internal organs are removed, and it is made into paste with refined flour, salt water, eggs, turmeric, pepper and cumin powder, and then it is evenly applied to the whole body of the sheep. Then, a wooden stick with nails is put through from beginning to end, and it is placed in a special naan pit, and the pit is covered tightly, and it should be continuously rolled and observed for about an hour. Roasting whole sheep is a famous dish in Xinjiang that can be compared with Beijing roast duck and Guangzhou crispy suckling pig. Its authenticity is in the south of Tianshan Mountain, and its unique fragrance can be smelled in the "Bazaar" (bazaar) in Kashgar and Hotan.