Selection of materials → slaughter → cleaning → threading sticks → coating spices → baking (golden brown) → finished product.

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2 Process points ?

2?1 Selection of material processing?

Altai Capricorn sheep a, to carcass weight up to 10 ~ 15kg is appropriate.?

2?2 Dosing?

Each sheep needs 2 500g of eggs, 25g of turmeric, 150g of rich flour (white flour), 500g of salt, pepper and cumin powder (also known as resting fennel, is a specialty of Xinjiang, a kind of aromatic flavor seasoning) in moderation.

2?3 Production?

The veterinary inspection of the Altai Capricorn sheep, slaughtered bloodletting, skinning, hooves and viscera. In addition to the viscera, the abdomen should be opened a little smaller, carefully pull out the viscera, wash with tap water several times, wash the blood and viscera intestines and other dirt and drain the sheep body excess water.

The sheep should be washed with tap water, and the blood should be washed with tap water.

With a thick about 3cm, about 50 to 60cm long, one end of the wooden stick wearing a large nail from head to tail by the sheep's thoracic cavity through the chest, through the chest, pelvis, exposed by the anus, so that with a large nail end is just stuck in the neck of the thoracic cavity inlet. The eggs open, pick out the yolks, mix well, add brine, turmeric, cumin, pepper and rich flour into a paste.

Will build a good barbecue sheep naan pit (Xinjiang specialties of a high 1m or so conical body (no cone tip) and hollow pit structure, inside can burn open fire, Uyghur, Kazakh and other ethnic groups used to grill a side of concave onion and sesame flour cake or naan as a staple food for daily consumption). Naan pit barbecue sizzling hot, block the vents, set aside the fire, take out the charcoal is still burning, retain the residual fire. Use a round iron plate with a diameter of 30 to 40 cm to hold half a plate of water, placed flat in the naan pit. This round iron plate can collect the oil dripping from the roasted sheep, and the water in the iron plate can be changed into water vapor by heat, increasing the humidity of the naan pit and accelerating the whole body of the sheep to cook. The lamb is smeared all over with the paste and hung upside down, head first, in the hot naan pit. Cover the naan pit tightly and seal the lid with a warm cloth. Stewing 1?5h or so, open the lid of the pit to observe, when the wooden stick near the lamb appears white, and the whole sheep into a golden brown, that is, it has been cooked, you can take out.

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3 Product features?

Roasted whole lamb appearance of golden oil, the external meat is crispy, the internal meat is soft and tender, the lamb flavor is fragrant, rather palatable, distinctive.

4 Serving method?

The traditional Xinjiang characteristics of the roasted whole lamb is not only the selection of materials carefully, the local flavor is rich, and eating method is also quite a learning experience. In the Xinjiang ethnic specialty restaurant, it is the Uyghur master of the most important dish to invite guests. After the whole sheep is roasted, the whole sheep is placed on the dining car, and the cook ties red colored silk around the sheep's head and ties it into a flower knot, placing parsley or celery around the sheep's mouth. The cart is equipped with a knife, and the waiters roll the cart around the table, inviting the most important guests to start the knife and eat first. After the guests symbolically open knife can be removed by the restaurant chef, the lamb cut into slices, sprinkled with some salt or accompanied by green onions, sesame sauce, noodle sauce for guests to eat.

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5 Process improvement?

In recent years, with the improvement of baking technology and seasoning formula, some hotels or local specialty meat production enterprises to improve the traditional process of roasted whole lamb, such as the use of electric far-infrared heat source or open grill, dark grill barbecue. Barbecue can be free of artificial, so that the whole goat can be automatically rotated at regular intervals, so that it is heated evenly, and the finished meat luster, coloring better.

Roasted whole sheep shelf life is shorter, some processing enterprises to consider its vacuum packaging, but due to the whole sheep individual large and contains bones, so that the face of the packaging and extend the shelf life of the problem is more difficult to solve.

Uyghur unique flavor food. The freshly slaughtered sheep is coated with seasoning, put on the fire and roasted, and then cooked. There are two specific roasting methods: one is put on the naan pit and roasted; the other is put on the charcoal fire in the iron trough and roasted by the iron stick. Its shape is complete and generous, its color is charred and translucent, its flavor is crispy and fragrant, and the eater can choose the parts at will, each to his own advantage. Roasted whole sheep is used to entertain honored guests and close friends and relatives, and is a must-have for luxury banquets. Roasted whole lamb is one of the most expensive dishes in Xinjiang, the reason why it is so famous, in addition to its selection of materials, is that it is a unique system. Xinjiang lamb texture tender and no stink, in the international and domestic meat market enjoys a good reputation. Highly skilled chefs choose the best two-year-old Altai Capricorn sheep, slaughtered and skinned, remove the head, hooves, viscera, with a head pierced with large nails on a wooden stick, the sheep from head to tail through the sheep's neck stuck in the nails. Then make a paste with egg yolk, salt water, turmeric, cumin, pepper, and white flour. Wipe the sheep with the paste and place it head down in the hot naan pit. Cover the mouth of the pit tightly, sealed with a wet cloth, simmering for about an hour, uncovered to observe, the wooden stick by the meat was white, the whole sheep into a golden brown, remove that into.

After the sheep roasted that is placed on the dining car, the cook in the head of the sheep pulling the tie red colored silk, tied into a flower knot, the sheep's mouth placed parsley or celery. The dining car is equipped with a knife, service personnel cart around the table rotation, guests are invited to open the knife meat. Roasted whole sheep yellow color, crispy skin and tender meat, fresh and fragrant, is the Uyghur people entertained guests of honor.

In the southern border Hetian, and the end of towns such as Bazaar, with now baked now sold roasted whole sheep stalls, specializing in chopping pieces of retail

Roasted whole sheep is one of the most expensive dishes in Xinjiang, the reason why it is so famous, in addition to its selection of materials, is that it is a distinctive method of production. Xinjiang lamb texture tender and no stink, in the international and domestic meat market enjoys a good reputation. Highly skilled chefs choose the best two-year-old Altai Capricorn sheep, slaughtered and skinned, remove the head, hooves, viscera, with a head pierced with large nails on a wooden stick, the sheep from head to tail through the sheep's neck stuck in the nails. Then make a paste with egg yolk, salt water, turmeric, cumin, pepper, and white flour. Wipe the sheep with the paste and place it head down in the hot naan pit. Cover the mouth of the pit tightly, sealed with a wet cloth, simmering for about an hour, uncovered to observe, the wooden stick by the meat was white, the whole sheep into a golden brown, remove that into.

After the sheep roasted that is placed on the dining car, the cook in the head of the sheep pulling the tie red colored silk, tied into a flower knot, the sheep's mouth placed parsley or celery. The dining car is equipped with a knife, service personnel cart around the table rotation, guests are invited to open the knife meat. Roasted whole sheep yellow color, crispy skin and tender meat, fresh and fragrant, is the Uyghur people to entertain the guests of honor.

In the towns of Hetian and Zimao in southern Xinjiang, there are roasted whole sheep stalls that specialize in chopping up pieces of meat for sale.

3. Introduction

Roasted whole sheep is to choose the capricorn sheep or fat lamb within the age of one year as the main raw material. Sheep slaughtered, hooves and internal organs, with fine flour, salt water, eggs, turmeric, pepper and cumin powder into a paste, evenly smeared on the whole body of the sheep, and then nailed with iron nails on a wooden stick, from the head to the tail, placed in a special naan pit, cover the mouth of the pit, and should be rolled over to observe, about one hour or so that is completed.

Roasted whole sheep, is Xinjiang can be compared with the Beijing duck, Guangzhou crispy suckling pig a big famous dishes. Its authenticity is in the south of the Tianshan Mountains, in Kashgar, Hotan and other places in the size of the "Bazaar" (market) can be smelled in its unique flavor.

Hebei Baoding City, Nosanpo scenic area of roasted whole sheep:

Nosanpo roasted whole sheep, is now picked by the guests of the live sheep, now slaughtered, now grilled, the whole process to 90 minutes, Bailey Gorge roasted whole sheep with a variety of special barbecue facilities processed from a variety of techniques. Roasted whole lamb is colorful, tender and tasty, and has a strong aroma. Baili Gorge roasted whole sheep is in a fixed site, the second layer of fire stewed and roasted, perhaps this barbecue, for tourists, not other scenic spots that fire roast sheep have a mood, but spend hundreds of dollars and can not eat delicious, only mood or a little bit of a loss, in the Baili Gorge you can eat with other scenic spots taste different roasted whole sheep, and then in the Rejecting Horse River side of a bunch of bonfires, tasty mood have, other scenic spots can not be done! Baili Gorge roasted whole sheep, which is one of the best. The price of roasted whole sheep is based on the size of the sheep, generally in the 280 to 350 yuan, routinely 280 yuan of roasted whole sheep enough for 10 people to eat.