The method and formula of roasting whole sheep in Caoxian county are as follows:

List of ingredients:

1. One fresh whole sheep.

2. Appropriate amount of ginger, scallion, cinnamon, star anise, pepper and fragrant leaves.

3. Appropriate amount of salt.

4. Appropriate amount of large grains.

5. Appropriate amount of soy sauce.

6. Appropriate amount of cooking wine.

7. Appropriate amount of multi-purpose seasoning ingredients, such as Chili powder, sesame seeds, chopped peanuts, minced garlic, etc.

Production steps:

1. Add a proper amount of water from the pot, pour in the above materials and heat to make the mutton marinade.

2. Wash the whole sheep, and fill the belly with mutton marinade. Pay special attention to stuffing more marinade in the middle of the belly, because this part is the easiest to dry when roasting, and it needs more marinade to ensure freshness.

3. Tie the leg of lamb and the sheep body tightly with ropes and put them into the fire net.

4. Turn and bake over the charcoal fire for 2-3 times repeatedly until the whole body is golden yellow.

5. after roasting, pour the braise in soy sauce on the roasted mutton, and spray the ingredients evenly from top to bottom before serving.

The best way to eat the whole lamb roasted in Caoxian County is to roast it now and eat it now, which can keep the meat fresh and tender and taste good. When the roast mutton has been finished, it is best to cut each piece of meat into small pieces, which is not only beautiful but also helps the meat to taste better. The tender charcoal used to roast mutton should be dry enough.