Free-range sheep 1 (15kg), angelica sinensis 100g, fennel 150g, pepper 80g, cinnamon 50g, salt 250g, ginger 1000g and clear water 25kg.

Second, the practice of roasting whole sheep?

1, onion cut into pieces, fennel, pepper, cinnamon and other seasonings put into the pocket for later use.

2. Drain all the cut vegetables and seasonings, put them in a bag and put them in the belly of the sheep, then sew the belly of the sheep with wire.

3. The last step is to fix the sheep on the rack of roast sheep and hang it in the oven of roast sheep. The temperature is controlled at 160 degrees for 3 hours!

4. Dress up and brush with red oil.

The best way to roast whole sheep is to use fruit trees or larch sawdust as raw materials. The best process is to make machine-made charcoal from sawdust after high temperature and high pressure mechanical molding, and then send it to carbonization furnace for carbonization. The whole production process does not need to add anything, which belongs to the category of environmental protection products. There are two main shapes of charcoal sold in the market: hexagonal center with holes and square center with holes. Machine-made charcoal is traditional charcoal (traditional charcoal: made of trees and fired.

Reference source Baidu Encyclopedia, roast whole sheep