1. Prepare the ingredients: 2 pounds each of onion and ginger, a little Sanxiang, salt, beer, and water.

2. Mix all the ingredients and mash them into juice and soak the sheep in it for 2 hours.

Roasted whole lamb is a local specialty dish. It is a traditional flavor meat product of ethnic minorities in Xinjiang or Inner Mongolia. It has complete color, aroma, taste and shape, and has a unique flavor; roasted whole lamb is the current meat product. The healthiest, most environmentally friendly and greenest delicacy in the finished diet. The roasted whole lamb has a golden and shiny appearance, the outer meat is browned and crispy, and the inner meat is soft and tender. The mutton flavor is fragrant, quite delicious and unique.