Roasted Whole Lamb

Roast whole sheep method:

Raw materials for roasting whole sheep:

1 white Jieyang, 250g scallion, 250g ginger, 30g refined salt, 75g prickly ash, 150g soy sauce, 75g large ingredients, 150g sugar, 75g fennel powder, 150g sesame oil.

Processing steps of roasted whole sheep:

1. Kill the sheep, scald the whole body with 80-90 degree boiling water, clean the wool while it is hot, take out the viscera, scrape and clean, and then cut a number of small cuts with a knife in the abdominal cavity and inside of the hind legs.

2. Put scallion, ginger, pepper, anise powder into the abdomen of sheep, rub it with refined salt, and use seasoning and salt at the edge of knife on the inside of leg.

3. Put the tail of the sheep into the abdomen with the iron stick, the chest upward, hook the skin with the iron hook, brush with soy sauce and sugar, and then brush with sesame oil.

4. Hang the whole lamb belly up into the oven which is heated in advance, cover the mouth of the oven tightly with iron pot and seal it with yellow mud, and prepare an iron box under the oven to hold the mutton oil flowing out during baking. About 3-4 hours, take it out when the sheepskin is roasted until it is yellow red and crisp and the meat is tender.

5. When eating, put

Characteristics of roasted whole sheep

"Roast whole sheep" is a famous traditional Mongolian dish for entertaining distinguished guests. This dish has a long history. It is said that as early as thousands of years ago, Erdos people living in Hetao area of Inner Mongolia began to use fire to cook and hunt the whole beast. The specific nomadic lifestyle of grassland people has made this kind of eating method continue to this day.

Attention should be paid to when baking whole sheep

The production requirements of roasted whole sheep are strict. The Inner Mongolia White bighead goat aged 1-2 must be selected. After slaughtering, scalding, stretching, pickling and seasoning, it is hung in the oven, sealed and roasted with slow fire. The finished product is yellow red, oily, crisp skin, tender meat, fat but not greasy, crisp and delicious, with unique flavor.

Roasted Whole Lamb

Roast whole lamb is a local specialty. It is a traditional flavor meat product of Xinjiang or Inner Mongolia minority diet. Color, fragrance, taste, shape are all complete, unique flavor.

origin

According to archaeological data, it is confirmed that: in the area near the discovery of the teeth fossils of Hetao people (Ordos people), the ashes of ancient people using fire were found; moreover, according to (yuan History), in the 12th century, the Mongols "dug the ground to burn meat"; in the 13th century (Yuan Dynasty), the meat eating methods and meals had been greatly improved. Pu Tongshi. Liu lamb has a detailed record of roast mutton: "in the Yuan Dynasty, there were Liu lambs. They were made in a three foot stove on the ground, and were burned around to make them all red. They were filled with iron grates and covered with willows to make them ripe." Not only the production process is complex, but also a special oven is used. By the Qing Dynasty, almost all the Mongolian palaces had roasted whole sheep banquet for guests.

Characteristics of dishes

Roasted whole lamb is the healthiest, most environmentally friendly and greenest food in the meat products diet. The appearance of roasted whole lamb is golden and shiny, the external meat is scorched and crisp, the internal meat is soft and tender, and the mutton flavor is fragrant, which is quite palatable and unique.

cooking

Production process

1. Kill the sheep, scald the whole body with 80-90 ℃ boiling water, clean the wool while it is hot, take out the viscera, scrape and clean, and then cut a number of small cuts with a knife in the abdominal cavity and the inside of the hind legs where the meat is thick.

2. Put scallion, ginger, pepper, anise powder into the abdomen of sheep, rub it with refined salt, and use seasoning and salt at the edge of knife on the inside of leg.

3. Pin the tail of the sheep into the abdomen with an iron swab, with the chest facing up, hang the skin on the limbs with iron hooks, brush with soy sauce and sugar, and then brush with sesame oil.

4. Hang the whole lamb belly up into the oven which is heated in advance, cover the mouth of the oven tightly with iron pot and seal it with yellow mud, and prepare an iron box under the oven to hold the mutton oil flowing out during baking for about 3-4 hours, and take it out when the sheepskin is roasted until it is yellow red and crisp and the meat is tender.

5. When eating, put the whole sheep on a special wooden plate, tie red silk on the horn of the sheep, and carry it to the dining room for guests to enjoy. The chef will peel off the sheep skin and cut it into strips, and then cut the mutton into thick slices. The sheep bones will be cut into large pieces and put on the plate respectively, with scallion, mashed garlic, flour paste, lotus leaf cake and Mongolian knife on the table.

Production key

The production requirements of roasted whole sheep are strict. The Inner Mongolia White bighead goat aged 1-2 must be selected. After slaughtering, scalding, stretching, pickling and seasoning, it is hung in the oven, sealed and roasted with slow fire. The finished product is yellow red, oily, crisp skin, tender meat, fat but not greasy, crisp and delicious, with unique flavor.

matters needing attention

The best way to roast whole sheep is to use fruit wood or Larch sawdust as raw materials. In technology, the sawdust is mainly shaped by high temperature and high pressure machine, and then sent to the carbonization furnace for carbonization. There is no need to add anything in the whole production process, which belongs to the category of environmental protection products. Charcoal on the market mainly has two shapes: hexagonal center with hole and square center with hole. As a traditional charcoal, machine-made charcoal is made from trees.

The legend of roast whole sheep

Once upon a time, a fire broke out in a family's yard. The fire was fierce and soon burst into the sky, burning everything in the yard. At this time, the owner of the house rushed home, only to see a piece of ruins, stunned. All of a sudden, a fragrance came to my nose. The owner followed the fragrance and found that it was from a burnt lamb. The master looked at the lamb roasted to the skin, red and simple. He tasted and tasted, and it tasted good. The yard burned, he was very sad, but he was glad to find a new way to eat roast mutton.

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