ingredients for roasting whole sheep:
sheep (1)
25g of onion
25g of ginger slices
3g of refined salt
7g of pepper
15g of soy sauce
75g of aniseed
15g of sugar color
. Add onion, ginger, pepper, aniseed and fennel powder into the belly of the sheep, and rub them with refined salt to taste. At the edge of the inner leg of the sheep, use seasoning and salt to taste. Put the sheep into a container prepared in advance and marinate in seasoning water for 4-5 hours. After curing, take the sheep out and control the surface seasoning water to prepare for the fixation before roasting the sheep.
2. Spread the salted sheep flat on the grill, tie the limbs to the four corners of the grill with iron wires, and then fix the overall approximate position of the sheep, and pad an appropriate amount of tin foil when binding, so as not to spoil the beauty of the final baked product. After the limbs are fixed, fix the sheep's spine. In order to ensure the stability of the sheep on the grill, fix at least three or four positions along the sheep's spine. After fixing the spine, stretch the lamb chops outward to be flat and fix them on the lamb roasting racket. Brush with sesame oil.
3. After hanging the sheep into the special whole lamb roasting furnace, turn on the rotary switch and adjust the rotating speed to make the sheep rotate evenly and smoothly in the furnace. Always pay attention to the temperature and control the temperature between 2-3 degrees. If the temperature is too high, please turn off the fan and properly open the oven door to cool down quickly. If the temperature is too low, please turn on the fan. If the baking time is long, please ensure that the carbon content is sufficient. Remember to keep the sink full of water.
4. When roasting the sheep for six or seven minutes, it is necessary to take the sheep out and brush it with oil. The direction of changing the knife is to row from head to tail along the direction of sheep's head and tail, and make appropriate adjustments according to the thickness of mutton. Don't row through, and the spacing is 2-3CM. The whole baking process needs to be oiled at least 2-3 times to ensure that the surface of the sheep is golden and shiny.
5. Remove the iron wire for fixing the sheep when taking out the furnace, put it in a special tray, and serve it with a special knife and fork. For your reference.