Roast the whole sheep in Inner Mongolia. After slaughtering the sheep, remove the hair without peeling it, color it with seasoning and smear it all over the body. When the meat is tasty for 4-5 hours, put it in an adobe oven for baking. Generally, after 3 ~ 4 hours at 120℃, the sheepskin is red and the meat is crisp outside and tender inside. Roast whole sheep in Xinjiang: After slaughtering the sheep, remove the skin, viscera and hooves, wash the sheep's body and tie a lot of small holes, coat it with a paste made of eggs, turmeric, salt water and flour, put it in an urn-shaped mud stove and bake it for 1 hour. The meat is slightly bloody and tastes very fragrant and tender. If baked for another half an hour, the meat will be golden in color, crisp outside and soft inside, not greasy or greasy. Shaanxi Wuqi roasted whole sheep put the cleaned whole sheep on an iron frame, sprinkled with seasoning, and roasted under fire. When the oil and fragrance are roasted, you can serve. This roast whole sheep with northern Shaanxi flavor is not greasy and thin, and it is really a treat for guests.