roast whole sheep

raw material: sheep. Accessories: flour and eggs. Seasoning: salt water, turmeric, pepper, cumin powder. Practice: 1. Choose a fat and tender sheep, shave off the wool, and pour laxatives to remove internal organs and sundries. ...

main ingredients?

1 lamb

Accessories

Appropriate amount of flour, eggs

Seasoning

Salt, turmeric, pepper and cumin

Roasting whole sheep Step 1

Select a fat and tender sheep, shave off its wool, pour laxatives to remove internal organs and sundries

Step 2

Then drive it in. When its thirst is unbearable, it is served with cold water mixed with various seasonings, and the sheep are drunk before rushing into the hot house. Repeat this for several times, and the seasoning flavor on the sheep will become more and more intense.

Step 3

Slaughter the sheep, remove its internal organs, head and hooves, and hang it in a homemade stove to roll and bake until the oil comes out. The color changes, and the whole lamb is cooked.

The dish features

The roast lamb with fresh taste and good heat is crispy outside and tender inside, and the aftertaste is full. Kirgiz calls it Kawabu, which is a traditional food of Kirgiz nationality.

Eating tips

Roasted whole sheep is one of the most expensive dishes in Xinjiang, which can be compared with Beijing roast duck and Guangzhou crispy suckling pig. In a high-class banquet, if there is a roast whole sheep dining car among the guests, the whole banquet will suddenly shine, which will be extraordinarily luxurious and rich, adding extremely rich colors to the banquet.

The roast whole sheep is so famous, except for its exquisite selection of materials, which is its unique method of making. Xinjiang mutton is fresh, tender and tasteless, and enjoys a high reputation in the international and domestic meat markets.

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 powder and cumin powder, and then it is evenly spread on the whole body of the sheep. Then, it is put into a special naan pit with nails from beginning to end, and the pit is covered tightly, and it should be constantly turned and observed. After about 1 hour, the whole sheep is baked and placed on the dining car. You're welcome diners, with knives, cut the meat from the roast sheep and eat it to their heart's content. Its warm, leisurely, simple and romantic scene is unimaginable for people who are not there.

The roast whole sheep is Huang Liang in color, crispy and tender in skin, and unusually delicious, which is expensive for the Uygur people to entertain.