After the barbecue in the pit is hot, block the vent, turn off the fire, take out the burning charcoal and keep the remaining fire. Use a circular iron plate with a diameter of 30 ~ 40 cm to hold half a plate of clean water and lay it flat in the pit. Can this round iron plate accept roast whole sheep? The built roasted sheep nang pit (conical structure with a height of about 1m (without a cone tip) and hollow structure in the pit) can be burned with open fire. Uygur, Kazak and other ethnic groups are used to eating chopped green onion sesame flour cakes or naan with depressions in the pit wall as their staple food. We should choose a plump and strong 65,438+0 ~ 2 years old to roast whole sheep every day. In recent years, slaughter and bloodletting, peeling, hoof and viscera removal. When eviscerating, the abdomen should be smaller, carefully remove the viscera, wash it with tap water for many times, clean the blood, viscera and intestines, and discharge excess water from the sheep.

Marinate the slaughtered sheep in seasoning for three to four hours. Tie the sheep to the barbecue. Turn repeatedly and bake for about three hours. Brush with sesame oil, Chili noodles, shallots and sesame seeds after baking. Put a bucket in the stove and let it boil dry. During the baking process, water should be continuously added to the barrel to keep the humidity in the furnace. The mutton roasted in this way should be pink and have more gravy, so it tastes more crisp and rotten than the traditional method.

Put the edible salt, onion, ginger, garlic, pepper, star anise, fennel or your secret spices in the belly of the sheep, and apply the ingredients prepared in advance to other parts of the sheep, mainly including eggs, turmeric, flour, pepper and cumin powder, and then cut several small holes in the abdominal cavity of the sheep and the thick parts of the inner hind legs with a knife. Add onion, ginger, pepper, aniseed and fennel powder to the belly of sheep, and rub with refined salt to taste. At the inner edge of leg of lamb, season with seasoning and salt.