In addition to riding horses in Fengning Bashang Grassland, the most authentic thing is the roasted lamb legs and roasted whole lamb in Bashang Grassland, which seems to be a must-eat for every traveler.
The method of roasting whole sheep on the Bashang grassland is as follows: select fattened sheep about two years old, slaughter and peel them, and then apply seasonings made of ginger, green onion, pepper, cumin, etc. on the sheep body. Then put the whole lamb on the roasting rack. The whole lamb should be roasted layer by layer and eaten layer by layer.
The reason why roasted whole lamb is famous not only because of the good quality of the lamb, but also because it has a set of special roasting methods.
The "roasted whole sheep" in the hanging stove is a traditional and unique banquet delicacy in the Bashang grassland. After slaughtering the sheep, skin it first, hang up the front legs and disembowel it, remove the five internal organs and sewage, and wash the chest and abdominal cavity.
Due to the special and exquisite processing method of "roasted whole lamb", now everyone has the opportunity to taste this traditional delicacy. It can make the seasoning flavor in the lamb's belly gradually penetrate into the mutton, and at the same time, the mutton can be cooked thoroughly. The oven is specially made to form a dome. First, use some firewood and charcoal to heat the oven red, then cook the whole sheep until it is half-cooked, and then sprinkle the seasonings on the lamb body until the whole body of the lamb is roasted brown. . Put various condiments into the sheep's chest, put the limbs upward and the sheep's back down, hang it up on an iron frame, and bake it on the stove. After tasting this kind of roasted whole lamb, the fragrance will linger on your teeth and cheeks for a long time and will be unforgettable for a lifetime.
After the whole lamb is roasted, place the whole lamb in a kneeling position on a large plate with a diameter of about 1 meter. After it is served, a dedicated person will cut the lamb into small pieces in front of the guests, depending on the identity of the guest. Served one after another, it tastes crispy, tender, fat but not greasy, which is completely different from the taste of mutton made by other methods. Roast sheep must be made from fat, four-toothed, three-year-old sheep. When slaughtering, the heart-gripping method must be used: cut open the sheep's chest, put your hand into the sheep's cavity, and squeeze its heart to death. Those killed by this method Sheep do not bleed profusely and their meat is exceptionally tasty.