How to do roast whole sheep is delicious?

The Inner Mongolia roast whole sheep slaughtered sheep wool without skin, with seasoning color coating the whole body, to be 4 ~ 5 hours meat has been flavored, placed into the adobe built in the oven baking. General 120 ℃ by 3 ~ 4 hours, sheep skin was red, meat outside the crisp tender can be. Xinjiang baked whole sheep will be slaughtered sheep skin, internal organs and hooves, wash the sheep body and tie a lot of small holes, coated with eggs, turmeric, brine, flour into a paste, into the urn-shaped mud furnace, baking 1 hour, slightly blood in the meat, the flavor of the extremely fragrant and tender. If roasted for another half an hour, the meat is golden, crispy on the outside and soft on the inside, not nasty and not greasy. Shaanxi Wuqi roast whole sheep to clean up the whole sheep on the iron frame, sprinkled with seasoning, below the fire roasting. When the oil and flavor are roasted, it can be served on the table. This northern Shaanxi flavor of roasted whole sheep, fat not greasy mouth, thin not stuffed teeth, really good food for guests.