How to make a roasted whole lamb oven

Roasted whole lamb is a popular food because the roasted lamb has a strong aroma that always makes people drool. However, it is not realistic for people in most areas to make roasted whole lamb at home. Only in Inner Mongolia or the pastoral areas of the northwest can you make roasted whole lamb. Making a whole roasted lamb is not an easy task, and it is also troublesome to handle the lamb. Here I will introduce to you how to cook whole roasted lamb.

Dishes

Before the liberation of Xinjiang, roasted whole lamb was a delicacy used by dignitaries, landlords and other upper-class people to entertain distinguished guests during festivals, birthday celebrations and happy events. Since the liberation of Xinjiang, roasted whole lamb has been eaten by people of all ethnic groups in the region. At horse racing festivals, bazaars (commodity trade exchanges with Xinjiang ethnic characteristics) and New Year markets, you can often see Balang (Uyghur young men) selling roasted whole lamb. Roasted whole lamb can be sold as a whole or cut into pieces for retail, and is very popular among consumers of all ethnic groups.

How to make roast whole lamb

1. Remove the internal organs, head and four hooves of the slaughtered sheep, then wash and set aside.

2. Prepare 3 kg of boiling water, put 100 grams of roasted whole lamb injection into the boiling water, stir evenly, and add appropriate amount of edible salt according to local taste. Then let it cool down and prepare for injection.

3. Use a syringe to inject the cooled seasoning into the whole lamb. If time is tight, you can massage it with your hands. If time is ample, you can leave it for 1-2 hours before preparing it for roasting.

4. Fix the injected whole lamb on the whole lamb clamp and prepare for baking.

5. Put the whole lamb into the roasting oven and control the temperature. Grasp the time and brush the soybean oil and roast whole lamb with seasoning at the right time.

6. When the whole roasted lamb is about to be taken out of the oven, cut it into pieces. Apply oil and material.

7. After brushing the last layer of seasoning, the whole lamb is ready to be roasted and taken out of the oven.

The production of roasted whole lamb has strict requirements. Only 1-2 year old white big-headed castrated sheep from Inner Mongolia must be used. After being slaughtered, skinned, dehaired, pickled and seasoned, they are hung in the oven, sealed and roasted over a slow fire. The finished product is yellow-red and shiny, with crispy skin and tender meat. It is fat but not greasy, crispy and delicious, with a unique flavor.

It is best to use fruit wood or larch sawdust as the raw material for roasting whole lamb. The process is mainly to form the sawdust under high temperature and high pressure in a machine, and then send it into a carbonization furnace to carbonize it into machine-made charcoal. Nothing needs to be added during the entire production process, so it is an environmentally friendly product. The charcoal sold on the market mainly comes in two shapes: hexagonal with a hole in the center and square with a hole in the center.