Roasted whole lamb is a delicacy used by locals in Xinjiang to entertain distinguished guests. After the meat is roasted and the distinguished guests symbolically open the knife, the restaurant chef will remove the mutton, cut it into slices, and sprinkle some salt and other condiments for the guests to eat.

Roasted whole lamb is a traditional local flavor meat product in the diet of ethnic minorities in Xinjiang, especially the Uyghur people. Roast whole lamb is a special food of ethnic minorities in Xinjiang, especially the Uyghur people. It is a traditional local meat product.

Relevant information:

1. To make a roasted whole sheep, the chef will choose the best sheep, slaughter and skin them, remove the head, hooves, and internal organs, and thread one end with a large A wooden stick with iron nails is used to thread the sheep from head to tail, and the sheep's neck is stuck on the iron nails. Then use an appropriate amount of egg yolk, salt, white flour, turmeric, pepper and cumin powder to make a paste.

2. Spread the prepared paste on the whole sheep, and put it head down into the hot naan pit. Up to 5 sheep can be put into one naan pit at the same time. Those sheep need After marinating, wrap it in a circle of batter and put it directly into the naan pit, cover the pit tightly, seal it with a damp cloth, keep turning and observing, and bake for about an hour and a half.

3. Uncover and observe. The meat of the stick will be white and the whole sheep will be golden. Take it out and serve. The roasted whole lamb that came out at the end was simply fragrant. The exterior was roasted until it was golden and shiny. It was even more amazing when the roasted whole lamb was cut into pieces. The finished roasted whole lamb is golden and shiny on the outside, browned and crispy on the outside, soft and tender on the inside, and has a fragrant and fragrant lamb flavor, which is quite delicious and unique.