Roasted whole lamb ingredients:

Sheep (1)

Scallion 250g

Ginger 250g

Salt 30g

Pepper 70g

Soy sauce 150g

Spice 75g

Sweetener 150g

Sugar color 150g

Minced cumin 75g

Scented oil 150g

Methods

Practice:1. Slaughter the sheep, scald the whole body with boiling water, depilate the hair while it is still hot, take out the internal organs, scrape and wash it clean, and make a deep cut in the inner meat of the leg where the meat is thicker with a sharp knife so as to marinate in the flavor. Sheep abdomen into the onion, ginger, pepper, dashi, cumin end, and rubbed with refined salt to taste, sheep legs inside the knife cut, with seasoning and salt to taste. Marinate the sheep in the pre-prepared container and seasoned water for 4-5 hours. After marinating, take the sheep out and control the water on the surface of the seasoning, and prepare to fix the sheep before grilling.

2. Lay the marinated sheep flat on the grill, tie the limbs with wire to the corners of the grill, and then fix the sheep in the overall position, when tying the sheep can be padded with an appropriate amount of tinfoil, so as not to damage the final product of the grill beautiful. After the limbs are fixed, fix the lamb spine, in order to ensure the stability of the sheep on the grill, at least three to four positions along the spine of the sheep, after fixing the spine, stretch the lamb chops outward until flat, fixed on the grilled lamb pat. Brush with sesame oil.

3. After hanging the sheep into the special roast lamb oven, turn the rotary switch on and adjust the speed so that the sheep rotate evenly and smoothly in the oven. Keep an eye on the temperature at all times and control the temperature between 200-300 degrees. If the temperature is too high, please turn off the fan and open the oven door appropriately to cool down quickly. If the temperature is too low, please open the blower and keep the carbon level sufficient if the baking time is very long. Remember to keep the water volume of the sink sufficient.

4. When the sheep roasted six or seven minutes cooked, you need to take out the sheep, change the knife and brush the oil operation. The direction of the knife is along the direction of the head and tail of the sheep from the head to the tail of the sheep, according to the thickness of the lamb to make appropriate adjustments, do not scratch through, spacing in 2-3CM. the entire process of roasting needs to be at least 2-3 times to brush the oil, in order to ensure that the surface of the sheep is golden brown and shiny.

5. When out of the oven, remove the wire and other fixed sheep, put it into a special tray with a special knife and fork, and serve it on the table. For your reference.