In 23, roasted whole sheep in Caoxian County was a relatively rare characteristic product, because the first generation roasted whole sheep took a long time. Therefore, the senior master of Cao County carefully developed and the second generation of split roast whole sheep was successfully produced. In order to cope with the greater market competition pressure, Caoxian Jiangnan roast whole sheep successfully developed the third generation of whole lamb roast in 29, which is a special old store in Caoxian. In 211, Caoxian Jiangnan roast whole sheep successfully developed the fourth generation of whole lamb roast boneless whole lamb, adding a beautiful scenery to Caoxian characteristic roast whole sheep.

Because of the differences in regions and eating habits, Caoxian roasted whole sheep has developed a roasted whole sheep suitable for north and south tastes with exquisite special formula. South Renye Fang will not be rejected because of the greasy roast whole sheep. Caoxian roasted whole sheep's characteristics include those of Xinjiang roasted whole sheep and Inner Mongolia roasted whole sheep. Absorbing its essence, Caoxian roasted whole sheep has become more and more famous. Nowadays, Caoxian roasted whole sheep has popularized the special food on the dining table of the general public, so it is said that the rapid eating style is unmatched by others. It is suitable to roast whole sheep in Cao county with the milk goat blank of local specialty white goat and Qingshan sheep. Among them, the number of Qingshan sheep is extremely small, named after the distribution center of Houji Zhangzhuang in Pulianji, Caoxian County, and then spread all over the southwest of Shandong Province. It is medium in size, short and dense in hair, good at feeding, resistant to roughage, dry and disgusting, and easy to raise and feed. Qingshan sheep is rich in fat, less in meat and fat, neither fat nor greasy, and has a small smell. The boiled soup is palatable. Caoxian stewed mutton and Caoxian roasted whole sheep made of Qingshan mutton are well-known food treasures. The reason why roast whole sheep is so famous is its unique preparation method, besides its exquisite selection of materials. Caoxian mutton is fresh and tender, and enjoys a high reputation in the international and domestic meat markets. Skilled chefs choose the best 2 -4 month-old goats, slaughter and peel them, remove their heads, hooves and internal organs, cut them into skewers (the whole roasted whole sheep needs to be preserved), bake them with secret soup for about an hour (cut and roast for 25 minutes), uncover and observe, and take them out.