The choice of breed for roasted whole sheep varies from region to region. In northern regions, such as Xinjiang, often choose Kazakh sheep or sheep and other varieties for roasting. These varieties are characterized by tender meat and rich meat juice, which is suitable for presenting a delicious taste after roasting. In the south, ordinary goats from the local area are used for roasting. These goats are slightly rougher, but can still be roasted to achieve a tender and flavorful result. There are other varieties of goats available in different places, such as wild goats, yellow goats, antelopes, green goats, pan goats, rock goats, Mongolian goats, Tibetan goats, beach goats, lake goats, small-tailed cold goats, Altay goats, Xinjiang fine-wooled goats, northeastern fine-wooled goats, Guizhou white goats, etc. These varieties have certain characteristics in different regions. These varieties have certain characteristics and adaptability in different regions, which will also have a certain impact on the taste and flavor of roasted whole sheep.