Xinjiang's big-tailed sheep is too general. Xinjiang has a vast territory and abundant resources, so it can't be generalized. Mutton in each region also has its own advantages. For example, in Urumqi, the good mutton that can be eaten should be produced in the pasture near Tianchi, with a slightly thick meat, but the sheep's tail is very good! Especially sliced, shabu-shabu, delicious don't want it! But the best mutton I have ever eaten in Xinjiang is Yili. As the saying goes, I eat natural organic materials and drink natural mineral water, and the taste can be imagined!

Roast whole sheep

I have only eaten mutton from Inner Mongolia in Ejina Banner and Dongsheng, and it tastes very good, mainly hot pot and chunks of meat! Compared with the first two kinds, the mutton smell is slightly bigger and the meat is thinner! Different living habits and cooking methods in each region reflect different tastes and tastes! The quality of mutton is closely related to its growing environment, so please take care of the environment so that more animals can eat more green and organic forage and eat less antibiotics and hormones.

Roast whole sheep

There are some ways to eat Xinjiang mutton, such as stewed, kebabs, roasted buns, thin paper bags, fried noodles, Bao 'ershak, Naren mixed noodles, pilaf, Nakeng meat, roasted whole sheep, pot meat, rack meat, etc. It is simply a paradise for eating. Mutton in Xinjiang has its own characteristics, such as Bashibai sheep in Tacheng area, Chinese herbal medicine and Liuwei Dihuang pills. Do you think meat is not delicious? Small-tailed Han sheep in Altay region, Balikun sheep in Balikun, Hami, and sheep in Bayinguoleng Mongolian Autonomous Prefecture, like sheep stalls in Yanchi, Ningxia, drive sheep down from Bayinbuluke grassland, eat hard grass and drink alkaline water for a period of time (the water here is particularly alkaline), and the mutton has no smell at all. There are also Daolang sheep in Hotan region, which are close to Kunlun Mountain at high altitude and have better meat quality. Although both Xinjiang and Inner Mongolia are pastures, sheep eat different grasses. In Inner Mongolia, there is a large proportion of "Allium mongolicum Regel" (which can be understood as very small onion, which tastes like onion), so sheep grow up eating onions. Xinjiang sheep are fresh because of more alkali, and Inner Mongolia sheep are good because of more varieties of grass. In cooking, mutton is eaten with more spices in Xinjiang, but less in Inner Mongolia. Secondly, the meat taste of lambs and adult sheep is different. The big ram is nutritious, but the meat is firewood and delicious.

roast whole lamb