A famous court dish of the Yuan Dynasty - roasted whole lamb, called "Zhao Mu" in Mongolian.

According to historical records, it was Genghis Khan's favorite favorite palace dish, and it was also an indispensable delicacy in the royal banquet "Fake Horse Banquet" of the Yuan Dynasty. Its preparation method has always been mastered by the royal chefs of the palace and the princes of Dadu (today's Beijing).

The chef in the house is in charge.

Before liberation, Prince Dalizaya of Alxa and his personal chef Master Xu Zhiyi learned the art from the royal palace in Beijing and brought it back to Alxa. From then on, roasted whole lamb became a famous dish of the royal palace.

"Inner Mongolia Meritorious Roast Whole Lamb" is made from fat Jie sheep that are about two years old and roasted in a stew oven. Before roasting, the oven must be heated for about 4 hours in advance with desert plants: "Suosuo material", and then the inside of the oven is heated.

Remove the fire and let it cool for a while.

Before that, the slaughtered lamb with skin has been prepared. Sprinkle the seasonings into the abdominal cavity and the thick meat of the four legs, and evenly brush the soy sauce and other sauces that have been prepared with special seasonings on the body, covering the whole body.

The lamb is sealed and braised in the oven for 4 hours.

Before taking it out of the oven, add a little charcoal fire to heat the oven.

Mutton is rich in fat, protein, calcium, iron and cellulose, etc. It has good supplementary and health care effects for people with weak constitution, cold stomach, anemia, etc. It also has a dry and fragrant aroma after roasting, so it can be eaten in a special way.