1, the sheep slaughtered, with 80 ~ 90 ℃ of boiling water scalding the whole body, while hot depilate the hair, take out the viscera, scraping clean, and then in the sheep's abdominal cavity and the inside of the hind leg meat thick place with a knife to cut a number of small openings.

2, sheep abdomen into the onion, ginger, pepper, dashi, cumin end, and rubbed with refined salt to taste, sheep legs inside the knife, with seasoning and salt to taste.

3, the tail of the sheep with an iron stick don't into the abdomen, chest up, limbs with iron hooks hanging skin surface, brush with soy sauce, sugar color slightly cool, and then brush with sesame oil.

4, the whole sheep belly up into the pre-burning hot oven, the mouth of the stove with an iron pot to cover tightly, and sealed with yellow mud, in the furnace below the preparation of an iron box, used to contain the baking outflow of the sheep's oil, about 3 to 4 hours, to be baked to yellow-red crispy sheepskin, meat tender and ripe when taken out.

5, when eating the first whole sheep lying in a special wooden plate, sheep horns tied with red silk cloth, carried to the dining room to guests to appreciate, by the chef will be peeled off the sheep skin cut into strips on the plate, and then cut down the mutton cut into thick slices, sheep bone chopped into large pieces on the plate, with green onion, garlic, pasta sauce, lotus leaf cake, and accompanied by a Mongolian knife on the table.