Naan Pit Roasted Meat is roasted using the radiant heat of the Naan Pit fire and the high temperature of the pit walls.

1. Cut the lamb into fist-sized chunks, mix with egg, turmeric, pepper, cumin, salt, and flour to form a paste, and evenly spread on the meat, stick it into the inner wall of the naan pit, and bake for about half an hour.

2. Fresh fat lamb cut into about fist-sized pieces to be used, with eggs, turmeric, pepper, cumin, salt, flour and other dozen kinds of seasonings and spices mixed into a paste, and evenly coated in the meat, marinated for an hour, and then coated with meat skewered, pasted in the blazing naan pit wall, stewed about half an hour or so that is cooked. The firewood (now generally use smokeless carbon) placed in the pit to ignite, gradually make the pit temperature of 120-150 degrees above. Mutton cut into about 6 centimeters square block, cracked eggs with turmeric, pepper, cumin powder, refined salt, refined flour and other dozen kinds of seasonings and spices into a paste, evenly coated in meat, marinate for an hour, and then meat close to the inner wall of the naan pit, take out the open fire, blocking the mouth of the pit, and even stewed with the grill, about 30 minutes later can be. After removing, sprinkle cumin, chili powder to eat, so that the roasted lamb outside the crispy, tender, flavorful and unusual.

The use of naan pit baked mince, also has a different flavor. The difference is that the minced meat is cut into fist-sized, strung on a finger-thick brazier, placed in the pit, about 20 minutes, can be baked and eaten. Roasted hash is popular because it is inexpensive.

The practice of naan pit kebab is similar to naan, but the ingredients are completely different. Cooked roast meat is charred yellow, shiny oil, fragrant. Tender and delicious, Uyghur people in addition to their own consumption, but also commonly used to entertain guests.