What is the production process of roasted whole sheep?

Roast whole sheep is the highest quality in Mongolian food and the most exquisite traditional dish at the banquet. Good shape, color and taste, rich national flavor. Only at grand banquets or commemorative ceremonies can we taste roast whole sheep, which is a representative dish of Mongolian food customs. Roast whole sheep is gradually improved on the basis of Mongolian traditional roast mutton. The process of making roast whole sheep is to choose a fat sheep about two years old, cut a mouth about ten centimeters in the abdomen, put a hand into the right atrium in the chest cavity, and cut off the arterial blood vessels. Sheep die of excessive blood loss, which is called "grasping the heart sheep". Compared with the traditional slaughter method of wiping the neck, the heart-grasping sheep is clean and tidy, and the external body damage is small. After controlling the blood from the body, scald the wool with water and remove the internal organs. Wash the inside and outside of the sheep with clear water, sprinkle all kinds of spices into the abdominal cavity, and brush the outer body with a layer of sugar paste and sesame oil. When the body is blown by the wind and no longer drips, it is hung by a chain and put into the oven. The laying of the oven is very particular. It is cylindrical inside and outside, and there is a straight channel about 100 cm inside. The wall is very thick for heat preservation. The burning material is Haloxylon ammodendron growing in the desert. Haloxylon ammodendron is hard, with less smoke and more fire. After four or five hours of high temperature hanging and roasting, the whole sheep can be roasted. Roasting whole sheep requires eighteen processes. The roasted whole lamb has to undergo some shaping and modification. Lift the sheep to a big wooden pallet, let its front legs lie prone, its rear legs bend in the center of the tray, and put some green leaves in the sheep's mouth, just like eating grass. Tie a red ribbon around your neck to show your nobility. Before the roast whole lamb is served, there are usually several hot and cold dishes and milk on the banquet table. When the guests reached a certain level of interest, two chefs came to the guests with brown-red roast whole sheep. Suddenly, the fragrance and applause in the hall pushed the warm atmosphere of the banquet to a climax. The host introduced the origin and practice of "roast whole sheep" to the guests impromptu, and then withdrew the roast whole sheep to the kitchen and decomposed it with a knife. The procedure of eating roast whole sheep is very particular. Put the crispy skin first, then put the fresh fat pieces, and finally put the ribs connected with lean meat. These three dishes can't be served at the same time, depending on the taste of the guests, leaving room. But don't wait for the last set to bottom out before going to the next set. However, it is impolite and the dining atmosphere is cold. To eat roast whole sheep, it must be accompanied by hinge cakes, onions, sauces, vinegar, minced garlic and other condiments. , so that it is thicker and more fragrant and has a unique flavor. "Whole sheep mat" is a kind of mat mainly used to enjoy roast whole sheep. The atmosphere is very grand, and the guests and guests are positioned in an orderly manner, which highlights the etiquette and form of Mongolian food customs. In particular, the first roast whole sheep has just been served, and the etiquette lady dressed in national costumes is holding white Hada in her hands, singing a sweet toast and toasting the distinguished guests with a silver bowl. Singing and toasting continued, and the banquet always maintained a warm and grand atmosphere.