The authentic way to roast a whole lamb

Roasted whole sheep is an exclusive delicacy, especially ethnic minorities, but also the habit of eating roasted whole sheep. So, here's how to share the roasted whole sheep with you.

Sheep, salt, onion, ginger, garlic, pepper, dashi, fennel, seasoning, soy sauce, sugar color, vegetable oil

First of all, the sheep will be slaughtered and processed, and then, using boiling water to clean the wool on the sheep. Make a number of small cuts all over the body of the sheep.

Then, put food salt, onion, ginger, garlic, peppercorns, dashi, fennel, etc., in the stomach of the sheep, and smear the rest of the sheep body with edible salt and seasoning, seasoning and marinating

Hang up the processed body of the sheep, and then, brush with a layer of soy sauce, sugar color, and then brush with a layer of vegetable oil.

Hang the sheep within the hot grill, cover tightly and seal the closure. Place a basin underneath the sheep to allow the oil from the sheep to flow in. The sheep is roasted until it is yellow, red and crispy, and the meat is tender and cooked.