Slaughter the sheep, scald the whole body with boiling water, clean the hair while it is hot, take out the internal organs, scrape and clean them, and use a sharp knife to make a deep cut in the thicker part of the lamb leg for marinating. Delicious. Put green onions, ginger slices, Sichuan peppercorns, aniseed, and minced fennel into the belly of the lamb, and rub it with refined salt to taste. Use seasoning and salt to taste the knife edge on the inside of the lamb leg. Put the sheep into the prepared container and seasoned water and marinate for 4-5 hours. After marinating, take out the lamb and remove the seasoning water from the surface, and prepare to fix it before roasting the lamb. Lay the marinated lamb flat on the grill, tie the limbs to the four corners of the grill with wires, and then fix the general position of the lamb. You can put an appropriate amount of tin foil on it when tying it, so as not to damage the beauty of the final grilled product. After the limbs are fixed, fix the sheep spine. In order to ensure the stability of the sheep on the grill, fix at least three to four positions along the sheep spine. After fixing the spine, stretch the lamb chops outward until they are flat and fix them on the roasting racket. . Brush with sesame oil. After hanging the sheep into the special whole-sheep roasting furnace, turn on the rotary switch and adjust the rotation speed to allow the sheep to rotate evenly and steadily in the furnace. Always pay attention to the temperature and control it between 200-300 degrees. If the temperature is too high, please turn off the fan and open the oven door appropriately to cool down quickly. If the temperature is too low, please turn on the fan. If the baking time is long, please ensure sufficient carbon. Remember to keep the sink filled with water.

When the sheep is roasted to half-cooked, it is necessary to take the sheep out and change the knife and brush oil. The direction of the knife is to cut along the head and tail of the sheep from head to tail. Make appropriate adjustments according to the thickness of the mutton. Do not cut through. The spacing should be 2-3CM. The entire roasting process needs to be brushed with oil at least 2-3 times to ensure that the surface of the lamb is golden and shiny.

When it comes out of the oven, remove the wires holding the sheep, put it on a special tray, put it with a special knife and fork, and serve it.