My hometown is Inner Mongolia. The most delicious feature barbecue is roast whole sheep, which is one of the famous local cuisines and a world-famous specialty food.

Roasting whole sheep is the most important thing in Mongolian meals.

The Examination of Daur Mongolia says: "The food is supreme, and there is no one who is too black-checked (that is, roasted all over)". Roast whole sheep is called "Zhaomu" in Mongolian. According to historical records, it is Genghis Khan's favorite court dish, and it is also an indispensable food in the royal banquet of the Yuan Dynasty.

This traditional and ancient custom of the Mongols still retains the roast whole sheep, which used to be enjoyed only by Mongolian aristocrats and could not be eaten by ordinary herders. Nowadays, roast whole sheep has become a bright pearl in Inner Mongolia grassland food culture. With the development of history and the improvement of living standards of Mongolian people, the method of roasting whole sheep has also evolved.

The original roasting of whole sheep is to rack the whole lamb with its skin cut open on the fire and bake it. When barbecuing, you should use apricot bumps to burn brightly, and you must be prosperous and smokeless. From time to time, the white-striped sheep will be turned left and right on the fire until the surface is golden red and shiny, the fragrance erupts, and the outside is burnt and tender. After roasting, it is unloaded from the shelf and eaten with a knife. It has a simple and natural fragrance without adding oil and salt or any seasoning.

Some restaurants and tourist attractions in Inner Mongolia have incorporated their own secret recipes to make the roast whole sheep more delicious, so the preparation methods of roast whole sheep are varied, but they are basically the same: to roast whole sheep, four-toothed, three-year-old sheep should be selected as raw materials, and after slaughter, the whole body of the sheep should be scalded with 8-degree hot water, and the wool should be removed while it is hot; Remove the internal organs, wash the chest and abdominal cavity with water, and then wash the whole body sheepskin with alkaline water.

in the abdominal cavity, hind legs, five forks and other parts with thick meat layers, cut small mouths with a knife, then fill them with various condiments and pickle them to taste, and apply a proper amount of sesame oil and wine to the skin.

Tie the sheep's tail inward to the abdomen with an iron skewer, and reinforce it. Then hook the sheep's limbs with chains, and put them in the oven with their backs down. The brick oven looks like a dome. Before roasting the whole sheep into the furnace, use a kind of firewood called Haloxylon ammodendron to burn the hearth red. After removing the fuel, hang the whole sheep from the skylight of the oven and close the skylight and the oven door.

Roast the mutton until it is half-cooked, then open the oven door, and use a long-handled spoon to scoop up the fire block of Haloxylon ammodendron to roast the mutton until it is burnt yellow. The skin of the whole lamb roasted with this slow fire is crisp, golden red and shiny, while the meat under the skin is tender and crisp, oily but not greasy.

After the roasted whole lamb is baked, the abdominal cavity is emptied and the seasoning of the flesh is filled. The whole lamb is placed in a large plate with a diameter of about 1 meter in a kneeling position, and a red ribbon is tied around the neck of the lamb. It is first placed on the table for the guests to enjoy. After the guests look at it and praise it, the roasted whole lamb is cut into small pieces by a special person in front of the guests.

Roasted whole sheep is the healthiest, most environmentally friendly and greenest food in meat products diet at present. Roasted whole sheep is golden and shiny in appearance, brown and crisp in external meat, soft and tender in internal meat and fragrant in mutton flavor, which is quite palatable and unique.