Origin of Roasted Whole Lamb

According to the archaeological data confirmed: in the area near the discovery of fossilized teeth of the Hetao people (Ordos people), the ashes of the ancient human trial fire were found; and there is also a record of the 12th century (Yuan Dynasty history), the Mongols "dug up the ground for the kan to start a fire to start the meat"; to the 13th century (i.e., the period of the Yuan Dynasty), the method of meat eating and drinking have been greatly improved. By the 13th century (i.e., during the Yuan Dynasty), both meat eating methods and meals had been greatly improved. Park Tongzhi. Willow lamb" on the roast lamb made a more detailed record: "Yuan Dynasty willow lamb", in the ground to do three feet of the furnace, around the fire, so that all through the red, with iron grates to hold sheep, on the willow cover cover the seal, in order to be cooked to the degree." Not only the production process is complex and elaborate, but also used a specialized oven. To the Qing Dynasty, almost all Mongolian royal families around the roast whole sheep feast to entertain the guests.

Cuisine Characteristics

Roasted whole sheep is currently the healthiest and most environmentally friendly and green food in the meat diet, roasted whole sheep appearance of the golden yellow oil, the external meat burnt crispy, the internal meat is soft and tender, the lamb flavor fragrance pungent, rather palatable, distinctive.