Xiwuqi roast whole lamb

"Roast whole sheep" is a traditional and unique banquet in Inner Mongolia. Because of the special and exquisite processing method of "roasted whole sheep", it used to be only enjoyed by Mongolian princes, and ordinary herders could not eat it at all. Now this traditional food is available to most people. The reason why roast whole sheep is famous is that it has a set of special roasting methods, except for the good quality of mutton. Roasted sheep should be made of fat, strong, four-toothed, three-year-old sheep. When slaughtering, the method of grasping the heart must be adopted: cutting from the sheep's chest, putting your hand into the sheep's cavity, and pinching its heart to death. The sheep killed by this method will not bleed a lot, and its meat is particularly delicious. Sheep don't need to be skinned after slaughter. First, hang the front legs and gut them, remove the five internal organs and enter the water, wash the chest and abdominal cavity, then scald the wool with boiling water, and wash the sheepskin with alkaline water. Put all kinds of condiments in the chest of the sheep, with the limbs up and the back down, hang them upside down with chains and bake them in the furnace. The oven is specially made, and it is made of bricks to form a vault. First, a kind of firewood called Haloxylon ammodendron is used to burn the oven red, and the fuel is removed. The whole sheep are hoisted from the skylight of the oven, and the skylight and the oven door are closed. The high temperature in the oven is used to cook the mutton until it is half-cooked. Then, the oven door is opened, and the chef uses a long-handled spoon to scoop on the fire block of Haloxylon ammodendron to roast the sheep body until it is cooked. With this slow fire roasting, the seasoning flavor in the belly of the sheep can gradually penetrate into the mutton, and at the same time, the mutton can be cooked thoroughly.
Reprinted with attribution： https://cnlocality.com/(Chinese Specialty Products)