What are the methods of roasting whole lamb in Inner Mongolia?

Main ingredients

Sheep, spices

Method

Ingredients: 1 small goat, 250 grams of green onions, 250 pieces of ginger grams, 30 grams of refined salt, 75 grams of pepper, 150 grams of soy sauce, 75 grams of aniseed, 150 grams of sugar, 75 grams of ground cumin, and 150 grams of sesame oil.

Preparation method:

1. Slaughter the sheep, scald the whole body with 80-90℃ boiling water, clean the hair while it is hot, take out the internal organs, scrape them clean, and then put them on the sheep. Use a knife to cut several small incisions in the abdominal cavity and the thick fleshy areas on the inside of the hind legs.

2. Put green onions, ginger slices, Sichuan peppercorns, aniseed, and minced fennel into the belly of the lamb, and rub it with refined salt to taste. Use seasoning and salt on the knife edge on the inside of the lamb leg

Tasty.

3. Put the sheep tail into the abdomen with an iron skewer, with the chest facing up, hang the skin with iron hooks on the limbs, brush it with soy sauce, and when the sugar color is slightly cool, brush it with sesame oil.

4. Put the whole lamb belly up into the oven that has been heated in advance. Cover the mouth of the oven tightly with an iron pot and seal it with yellow mud. Prepare an iron basin under the oven and use Use it to drain the mutton fat that flows out during baking to prevent it from falling into the charcoal fire and causing smoke. Bake for about 3-4 hours, take it out when the sheepskin is browned and crispy, and the meat is tender.

5. When eating, first place the whole sheep in a special wooden tray, tie the horns with red silk cloth, carry it outside the restaurant for guests to appreciate, and then the chef will peel off the sheep skin and cut it into strips. Then cut the mutton into thick slices, chop the mutton bones into large pieces and put them on the plate respectively. Serve with scallions, minced garlic, noodle sauce, lotus leaf cake and a Mongolian knife.