Roasted whole sheep is a traditional flavor meat product of Xinjiang, Mongolia and other ethnic minorities, especially Uighurs.
Because of the special and exquisite processing method of "roast whole sheep", roast whole sheep was once a delicacy used by dignitaries, landlords, Bayi and other upper-class people to entertain VIPs at festivals, birthdays and happy events. In the past, only Mongolian princes could enjoy it, but ordinary herders could not eat it at all.
cook
1. Slaughter the sheep, scald the whole body with boiling water at 80 ~ 90℃, wash the hair while it is hot, take out the internal organs, scrape it off and wash it, and then cut a number of small mouths with a knife in the abdominal cavity and the inner leg of the sheep.
2. Put the onion, ginger slices, pepper, aniseed and fennel powder into the belly of the sheep, and rub them evenly with refined salt to taste. Season the inside of the leg of lamb with seasoning and salt.
3. Put the sheep's tail into the abdomen with an iron sign, with the chest facing up, hang the leather surface on the limbs with an iron hook, brush it with soy sauce, and then brush it with sesame oil.
4. Hang the whole lamb belly in the pre-heated oven, close the oven mouth with an iron pot cover and seal it with yellow mud. Prepare an iron box under the oven to hold the sheep fat flowing out during baking for about 3-4 hours, and take it out when the sheepskin is baked until it is yellow and crisp.
5. When eating, first put the whole sheep in a special wooden tray, tie the horns with red silk cloth, and bring them to the dining room for guests to enjoy. Then the chef will peel off the sheepskin and cut it into strips and put it on the plate, then cut the mutton into thick slices, chop the sheep bones into large pieces and put them on the plate respectively, with onions, garlic paste and lotus leaf cakes.