Xinjiang is a region rich in food culture, the most famous of which is Xinjiang mutton. Xinjiang mutton is fresh and delicious because it lives in the cold desert wasteland and adapts to the harsh environment. One of the best mutton is roast whole lamb.

Roasting whole sheep is a practice close to nature, and there is no extra seasoning and cooking process. First, choose a big adult sheep, and then fill the sheep's stomach with ingredients, such as glutinous rice, carrots, cabbage and so on. Next, tie the whole sheep to the iron frame and bake it for 3 to 4 hours until the skin turns golden yellow. Roast whole lamb is delicious, tender and juicy, and it is definitely an unforgettable food.

In addition to roasting whole sheep, there is also a traditional Xinjiang flavor-mutton paomo. First, cut the salted mutton into diced meat, then add pepper, lobster sauce, ginger, garlic and other seasonings, stir well, put them into the cooked noodle soup and cook them, and finally scoop up the cooked noodles with mutton soup. Mutton paomo is mainly made of fragrant soup and fresh and juicy mutton, which is rich in taste and very delicious.

In a word, mutton in Xinjiang is not only delicious, but also varied in eating methods. Whether it is roast whole sheep or soup mutton, it is an irresistible and delicious choice.