What kind of lamb is roasted? How to marinate the roasted lamb

Roasted whole lamb is a traditional delicacy with ethnic characteristics. It is delicious and has largely prevented the loss of nutrients in the lamb itself, making it popular all over the country. The lamb is crispy and brown, and the meat inside is soft and tender. The lamb flavor is fragrant and quite palatable and unique.

Contents of this article

1. What kind of lamb is roasted?

2. Marinating method of roasted whole lamb

3. Precautions for roasting whole lamb

What kind of lamb is roasted whole?

Because the sheep raised in different places in the north and south are different, the sheep used for roasting whole lamb are also different. For example, the Yi people use fat black goats for roasting whole lamb, Ningxia uses the delicate Tan sheep for roasting whole lamb, Xinjiang uses Daolang sheep, Altay big-tailed sheep, Balchuk sheep and other breeds for roasting whole lamb, and Inner Mongolia uses fat and heavy big-headed castrated sheep for roasting whole lamb.

The outside of the roasted whole lamb is golden brown and crispy, while the inside is soft and tender. The lamb flavor is fragrant and quite palatable and unique.

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.

Roasted whole lamb is a traditional delicacy with ethnic characteristics. It tastes delicious and to a large extent prevents the loss of nutrients in the lamb itself. It is popular all over the country.

How to marinate roasted whole lamb

First, slaughter the sheep, drain its blood, peel off its hooves and internal organs, wash away the blood and dirt, and drain the moisture; then use a knife to make some cuts on the thighs, soak in water for 2 hours, then add turmeric powder, flour, starch, salt, chili powder, cumin powder, and eggs, mix into a paste, apply it on the sheep and marinate for a few hours.

Precautions for roasting whole lamb

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, it is 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.