How to make authentic roasted whole lamb?

1 Process flow?

Select materials → slaughter → clean → wear wooden sticks → apply spices → bake (golden yellow) → finished product.

2 Key points of the process?

2?1 Material selection and processing?

For one Altai Jie sheep, the carcass weight should be 10-15kg. ?

2?2 Ingredients?

Each sheep requires 2,500g eggs, 25g turmeric, 150g Fuqiang flour (refined white flour), 500g salt, pepper and cumin powder (also Called fennel, it is an aromatic seasoning native to Xinjiang.) Appropriate amount. ?

2?3 Production?

The Altai goats that have been inspected by veterinarians to be disease-free are slaughtered, bled, skinned, and their hooves and internal organs removed. When removing the internal organs, the opening of the abdomen should be smaller, carefully remove the internal organs, wash them several times with tap water, wash away the blood, internal organs, intestines and other dirt, and drain the excess water from the sheep body. ?

Use a wooden stick about 3cm thick and 50-60cm long with a large iron nail on one end to pass through the sheep's chest from beginning to end, through the chest, pelvis, and exposed through its anus. Make the end with the big iron nail just stuck at the entrance of the neck and chest cavity. Open the eggs, pick out the yolks, mix well, add salt water, turmeric, cumin powder, pepper powder and rich flour to make a paste and set aside. ?

The prepared roasted sheep naan pit (a special product of Xinjiang, a conical pit structure with a height of about 1m (without a cone tip) and a hollow pit structure, in which an open fire can be burned, is the custom of Uyghurs, Kazakhs and other ethnic groups) A kind of scallion and sesame pancake with concave side is baked on the inner wall of the pit, which is called naan and is used as staple food for daily consumption). After the grill is hot in the naan pit, block the vents, turn off the fire, take out the still burning charcoal, and keep the remaining fire. Use a round iron plate with a diameter of 30 to 40cm, fill it with half a plate of water, and place it flat in the naan pit. This round iron pan can collect the oil droplets dripping from the roasted whole lamb. The water in the iron pan can also be converted into water vapor when heated, increasing the humidity of the naan pit and accelerating the ripening of the whole lamb. After the sheep's whole body is smeared with the prepared paste, it is hung head down in the hot naan pit. Cover the naan pit well and tightly, and seal the pit lid with warm cloth. Roast for about 1 to 5 hours. Open the pit cover and observe. When the mutton near the sticks turns white and the whole mutton turns golden brown, it is done and can be taken out.

3 Product Features?

The appearance of the roasted whole lamb is golden and shiny, the exterior meat is browned and crispy, the interior meat is soft and tender, and the mutton flavor is fragrant, quite delicious and unique. ?

4 How to eat?

The traditional Xinjiang-style roasted whole lamb not only has exquisite selection of ingredients and strong local flavor, but also has a lot of knowledge in how to eat it. In Xinjiang ethnic specialty restaurants, it is the most important dish for Uyghur hosts to entertain distinguished guests. After the whole lamb is roasted, it is placed on the dining car. The cook ties red silk on the sheep's head and ties it into a knot. Parsley or celery is placed around the sheep's mouth. The dining cart is equipped with knives, and the service staff rotates the cart around the table, respectfully inviting the most important guests at the table to eat first. After the guest opens the knife symbolically, the restaurant chef can remove the mutton, cut the mutton into slices, sprinkle some refined salt or serve it with green onions, sesame sauce, and noodle sauce for the guests to eat.

5 Process improvements?

In recent years, with the improvement of baking technology and seasoning formula improvements, some hotels or local specialty meat product manufacturers have changed the tradition of roasting whole lamb. Improve the process, such as using electric far-infrared heat source or open oven or dark oven for barbecue. It eliminates the need for manual labor when grilling, allowing the whole sheep to rotate automatically at regular intervals, so that it is heated evenly, and the finished meat has better luster and coloration. ?

The shelf life of roasted whole sheep is short, and some processing companies consider vacuum packaging. However, because whole sheep are large and contain bones, it is difficult to solve the problems of packaging and extending the shelf life. .

Uyghur unique flavor food. Just put the seasoning on the freshly slaughtered sheep and roast it on the fire until it is cooked. There are two specific roasting methods: one is to bake it on the naan pit; the other is to bake it with an iron rod and place it on a charcoal fire in an iron trough.

Its shape is complete and generous, its color is brown and translucent, its taste is crispy and fragrant, and the eater can choose the parts at will and get what he likes. Roasted whole lamb is used to entertain distinguished guests and close relatives and friends. It is a must-have item at luxurious banquets. Roast whole lamb is one of the most precious dishes in Xinjiang. The reason why it is so famous is not only its exquisite selection of ingredients, but also its unique preparation method. Xinjiang mutton is fresh and tender without any smell, and enjoys a high reputation in the international and domestic meat markets. The highly skilled chef selects the best two-year-old Altay sheep, slaughters and skins them, removes the head, hooves, and internal organs, and uses a wooden stick with a large iron nail on one end to dress the sheep from head to tail, with the sheep's neck stuck on the iron nail. . Then use egg yolk, salt water, turmeric, cumin powder, pepper powder, white flour, etc. to make a paste. Spread the whole lamb with the prepared paste and put it head down into the hot naan pit. Cover the hole tightly, seal it with a damp cloth, and simmer for about an hour. Remove the lid and observe. The sticks near the meat will turn white and the whole sheep will turn golden brown. Take it out and serve.

After the whole lamb is roasted, it is placed on the dining car. The cook ties red silk on the sheep's head and ties it into a knot, and puts coriander or celery on the sheep's mouth. The dining cart is equipped with knives, and the service staff rotates the cart around the table to invite guests to eat meat with the knife. The roasted whole lamb has a bright yellow color, crispy skin and tender meat, and is extremely delicious. It is a good dish for the Uyghur people to entertain distinguished guests.

In bazaars in towns such as Hotan and Qiemo in southern Xinjiang, there are stalls selling roasted whole sheep, which are specially chopped into pieces for retail sale

Roasted whole sheep is Xinjiang’s specialty One of the most precious dishes, the reason why it is so famous is not only its exquisite selection of ingredients, but also its unique preparation method. Xinjiang mutton is fresh and tender without any smell, and enjoys a high reputation in the international and domestic meat markets. The highly skilled chef selects the best two-year-old Altay sheep, slaughters and skins them, removes the head, hooves, and internal organs, and uses a wooden stick with a large iron nail on one end to dress the sheep from head to tail, with the sheep's neck stuck on the iron nail. . Then use egg yolk, salt water, turmeric, cumin powder, pepper powder, white flour, etc. to make a paste. Spread the whole lamb with the prepared paste and put it head down into the hot naan pit. Cover the hole tightly, seal it with a damp cloth, and simmer for about an hour. Remove the lid and observe. The sticks near the meat will turn white and the whole sheep will turn golden brown. Take it out and serve.

After the whole lamb is roasted, it is placed on the dining car. The cook ties red silk on the sheep's head and ties it into a knot, and puts coriander or celery on the sheep's mouth. The dining cart is equipped with knives, and the service staff rotates the cart around the table to invite guests to eat meat with the knife. The roasted whole lamb has a bright yellow color, crispy skin and tender meat, and is extremely delicious. It is a good dish for the Uyghur people to entertain distinguished guests.

In bazaars in towns such as Hotan and Qiemo in southern Xinjiang, there are stalls selling freshly roasted whole sheep, which are specially chopped into pieces for retail sale.