Nationality roast mutton

Roast sheep and whole lamb is one of the most precious dishes in Xinjiang, which can be compared with Beijing roast duck and Guangzhou crispy suckling pig. In a high-class banquet, if there is a roast whole sheep dining car among the guests, the whole banquet will suddenly shine, which is particularly luxurious and rich, adding extremely rich colors to the banquet. Roast whole sheep is so famous, except for its exquisite selection of materials, which is its unique method of making. Xinjiang mutton is tender and tasteless, and enjoys a high reputation in the international and domestic meat market. Roasting whole sheep is to choose Jie sheep or fat lambs under one year old as the main raw materials. After the sheep is slaughtered, the hoofs and internal organs are removed, and it is made into paste with refined flour, salt water, eggs, turmeric, pepper and cumin powder, and then it is evenly applied to the whole body of the sheep. Then, it is put into a special naan pit from beginning to end with a wooden stick nailed with nails, and the hole is covered tightly, and it will be served for about 1 hour. After the whole lamb is baked, it is placed on the dining car. The cook ties red colored silk on the sheep's head and ties it into a flower knot. Coriander or celery is placed in the sheep's mouth. The dining car is equipped with a knife, and the service staff rotates the cart around the dining table. Guests are cordially invited to open the knife to eat meat. You're welcome diners, with knives, cut meat from roast sheep and eat it to their heart's content. Its warm, leisurely, simple and romantic scene is hard to imagine unless you are there. Roasted whole sheep has Huang Liang color, crispy skin and tender meat, and is very delicious. It is a good product for Uygur people to entertain distinguished guests.
Reprinted with attribution： https://cnlocality.com/(Chinese Specialty Products)