How to cook roast whole sheep?

Pickling method of roasted whole sheep: seasoning formula

Roast Whole Lamb

Seasoning water

Take a big barrel, add 2 kg of celery, 500 g of onion, half a catty of soy sauce ginger, 300 g of pepper, 0/00 g of Sichuan pepper/kloc, 200 g of monosodium glutamate and rice wine, 50 g of fragrant leaves, 50 g of cinnamon, 400 g of salt and 7500 g of water and mix well.

Seasoning bag

Onion, celery, carrot each 1 kg, star anise half kg, fennel100g, delicious and soy sauce 50g, mix well.

Pickling method of roasted whole sheep: soaking formula

Roast Whole Lamb

Soaking seasoning formula

Clove10-15g, cinnamon 20-50g, minced meat10-30g, Amomum villosum10-20g, fennel15-40g and dried tangerine peel 30-50g.

Edible seasoning formula

Peanut 100g, sesame 80g, perilla 40g, cumin 80g, cashew 30g, almond 40g, white pepper 100g, pepper 20g, refined salt 120g and monosodium glutamate 40g.

Pickling method of roasted whole sheep: processing technology

Roast Whole Lamb

1, put the cooking seasoning into a boiling pot and heat it until the water boils, put the goat cavity into a boiling pot and let the cooking liquid soak in the goat cavity and boil 10- 15 minutes;

2. Take it out, control the moisture, fix it on the baking clip, and put it in the oven where the hollow carbon has been fully ignited;

3. Keep the distance from the sheep's cavity to the charcoal fire surface at 15-20cm, and brush the surface with beer mixed with onion chips for many times;

4. Bake for 50-60 minutes and take out the oven. Crushing peanuts, sesame seeds, perilla seeds, cumin, cashew nuts and almonds as edible condiments, and frying until cooked.

5. Mix with white pepper powder, pepper powder, refined salt and monosodium glutamate, put the whole roast whole lamb on the plate, and dip it with edible seasoning.

Pickling method of roasted whole sheep: simple pickling

Roast Whole Lamb

It is very important that the roast whole lamb tastes good. Slaughter and bleed the sheep first, peel off the hooves and internal organs, wash the blood and control the water. Then put some flower knives on the thigh with a knife, soak them in feed water for 2 hours, then add turmeric powder, flour, starch, salt, Chili powder, cumin powder and eggs, stir them into paste, and rub them on the sheep for several hours.