1. 32-ingredient recipe for charcoal-roasted whole lamb:

Star anise, pepper, clove, kaempferia, hawthorn, fennel, woody, spikenard, sand ginger, cardamom, angelica, Angelica sinensis, cinnamon, nutmeg, bay leaf, pepper, magnolia, galangal, tangerine peel, amomum villosum, almond, mint, ginseng, poppy poppy, Shaoxing rice wine, Vida, refined salt, chicken essence, rock sugar, chicken soup, salad Oil.

2. Production process:

1. Open the oven lid, add charcoal and start a fire.

2. When the temperature rises to 120 degrees, fix the marinated sheep embryos on the grill.

3. Put it in the oven, turn on the rotary switch, and ensure that the roasting lamb rack rotates at a constant speed.

4. Close the oven lid, open the vent, and continue baking for 20 minutes.

5. Open the oven lid and close the rotary switch.

6. Use a brush to brush the oil. Brush the oil frequently and sparingly. The amount of oil brushed should be based on the amount of oil that does not drip on the mutton.

7. When the mutton turns golden brown and smells of meat, open the oven lid and turn off the rotary switch.

8. Flick the mutton evenly, close the stove lid, and continue roasting for 3 minutes.

9. Brush with special sauce and sprinkle with cumin, chili powder and other dry ingredients.

10. Remove the lamb rack and place it on a clean operating table.

11. Sprinkle with chopped green onion and coriander before enjoying.

Extended information

Nutritional value of roasted whole lamb

Mutton is sweet and has the functions of warming and replenishing deficiency, benefiting the liver and kidneys, nourishing gallbladder, improving eyesight, and appetizing It has the effects of strengthening the spleen, benefiting the lungs and nourishing qi, resolving phlegm and relieving asthma, and has anti-aging effects.

Scientific research has proven that mutton not only has high thermal energy and protein content, but also has higher calcium, zinc and other mineral elements than beef and pork. Therefore, eating mutton regularly has curative effects on tuberculosis, bronchitis, anemia, postpartum weakness, soreness and weakness of waist and knees, and deficiency and cold.

There has always been a folk saying that "eat mutton to live longer".