Xinjiang Altay sheep is a branch of Kazakh sheep, which belongs to fat head sheep in biological classification. Its meat is tender and tender, but it has no taste. Xinjiang Mongolian baking lamb blanks of Kazak sheep or sheep have different regional tastes. Comparatively speaking, from the adaptability to local food tastes and the localization of raw material collection, it is more suitable to roast whole sheep in Central Plains with lamb blanks of Huai goat and Qingshan goat, which are special products of Central Plains. Among them, Huai goat is produced in Fangyuan and Huaidian, shenqiu county, named after Huaidian as the distribution center, and then spread all over the eastern Henan plain. Medium build, short and dense hair, precocious puberty, fast reproduction, good foraging, rough feeding resistance, boredom, good climbing, love fighting, good feeding. Huai goat is thin. Roasted whole sheep is less fat, neither fat nor greasy, and has a small smell. The boiled soup is delicious. Huai 'an Dongguan smoked mutton is made of Huai 'an mutton, which is a famous food treasure.