Has anyone ever eaten roasted whole lamb? Is it tasty?

Roasted whole sheep is a delicacy, how many people eat depends on personal preference and food amount, generally speaking, a roasted whole sheep can be enough for 8-10 people to eat.

The status of mutton in the northwest has always been not low, and Yi Zhoujun's college roommate is from Lanzhou, and every time she mentions their mutton, her eyes are shining. One side of the water and soil raises one side of the sheep, and the roasted whole sheep in the northwest also has local characteristics. The roasted whole sheep of the Alxa League in Inner Mongolia is delicious!

Yanchi County is blessed with a unique natural geographical environment, which has cultivated the unique quality of Tan sheep. The big sheep is beautiful, its meat is delicate, no smell, delicious taste, and the fat is evenly distributed, which is one of the best meat sheep quality at home and abroad.

<> or go to Xinjiang Inner Mongolia, after all, the local specialties, plus the unique climate, the meat quality of the sheep is good! Good local barbecue spices. In particular, the cumin powder in Xinjiang is too in place!!

The most beautiful roasted whole sheep in Xinjiapo, it is more funny to hear this name, its service is very good, there will be free car pick-up and drop-off for customers, this is a major feature of its home, and if you come to its house to eat roasted whole sheep, you must make an appointment in advance.

The running goat on the fairy mountain used by the sheep is strong, he will shave off the meat and grill the lamb skewers for you, the lamb chops are grilled over charcoal fire (especially fragrant), and finally a pot of haggis soup (extremely fresh) Beibin 010 roasted whole sheep, under the Yuao Bridge on Beiao Road, Jiangbei District! Roasted whole sheep with Jianghu vegetables in the Imperial Forest School, No. 15-3, Pengjia Garden, Daping, Yuzhong District! It's all good!

There are storefronts in Nanping, Huangnipound and Beibin Road in the main city, the absolute live sheep is killed, the whole sheep is golden in color after roasting, the meat is quite fat and delicate, the entrance skin is crispy and the meat is tender, not greasy, not dry.

The roasted whole sheep of Jiangjin Shengquan is particularly delicious, and the boss's nickname is Zhang Zhen cage roasted whole sheep, which is one of the most expensive dishes in Xinjiang. In the high-end feast, if there is a roasted whole sheep dining cart among the guests, the whole feast will suddenly shine, which will be extraordinarily luxurious and magnificent, adding an unusually rich color to the banquet. In addition to the control of the heat, the quality of the sheep is more critical, good mutton is really roasted casually, add a little salt and it is very delicious Shengxiang Louwailou roast whole sheep barbecue; 2. Mongolian style roasted whole sheep (Shuangliu District); 3. Xianyiju roasted whole sheep (Shuangliu District); These three are the ones I often go to, and more than 10 people eat a sheep and rub it together.

Inner Mongolia, Liaoning, Xinjiang, Gansu, Shanxi and other places all have delicious roasted whole sheep, and the taste of each place is relatively special.

This depends on your reputation there, we mainly have a good roast in the villa, which is a place for entertainment and relaxation, you can ask your friends, you have eaten, ** baked delicious.

Because the sheep raised in the north and south are different, the sheep used to roast the whole sheep are also different. For example, the Yi people roast whole sheep and choose fat black goats; Ningxia roasted whole sheep is made of delicate Tan sheep; Xinjiang roasted whole sheep is made of Daolang sheep, Altay big-tailed sheep, Balchuk sheep and other breeds; Inner Mongolia roasted whole sheep is made of fat and weighty big-headed lamb.

Park Tongshi. "Willow Lamb" made a more detailed record of roast mutton: there were willow lambs in the Yuan Dynasty, making a furnace three feet in the ground, burning around with fire, making the whole red road, using an iron grate to hold the sheep, covering it with willow and sealing it, and taking it as a degree of cooking. Not only is the production process complicated and exquisite, but also a special oven is used.

The production requirements of roasted whole sheep are strict, after slaughtering, scalding, simmering, pickling, seasoning, and then hanging into the oven, sealing the mouth and roasting mature with slow fire, the appearance of the whole sheep is golden and buttery, the outer meat is brown and crispy, the internal meat is soft and tender, the mutton is fragrant and fragrant, quite palatable, unique.

Roasted whole sheep is best used to use fruit wood or larch sawdust as raw materials, and the process is mainly to make the sawdust through the machine at high temperature and high pressure, and then send it to the carbonization furnace to carbonize the mechanism charcoal is the best.

The marinating method and the amount of ingredients for roasting whole sheep are as follows:

1. Materials: 1 free-range sheep (15kg), 100g of angelica, 150g fennel, 80g of pepper, 50g of cinnamon, 15g of bay leaves, 2500g of salt, 1000g of celery, onion, fresh ginger, 25kg of water

Second, the practice of roasting whole sheep.

1. Prepare the greens, onions, ginger, fennel, cinnamon, angelica and other seasonings for later use.

2. Drain all the chopped vegetables and seasonings into the lamb belly, and then sew the lamb tripe with wire.

3. The last step is to fix the sheep on the roast sheep rack and hang it in the roast sheep oven, the temperature is controlled at 160 degrees, and the time is 3 hours!

4. Dress up and brush with a layer of red oil.

If you want to roast the lamb both tender and delicious, take a look at the following points.

Whether the mutton is marinated first and then roasted, or directly freshly roasted, avoid the dough when roasting, and it is easy to roast dry and lose oil.

Roast slowly over low heat, roast mutton can not be too anxious, the fire is easy to burn, and the taste is bitter after eating. In the process of roasting, if there is a lot of lean meat, you can brush more oil, not too much, just an appropriate amount, and if there is cooking oil, you can brush the oil appropriately. Fat and thin can rely on their own oil, and when they wear sticks, fat and thin are interspersed with each other.

Roast evenly. Marinated lamb can be appropriately marinated with a little tender meat powder. Directly roasted mutton, sprinkle at the end, wait for the mutton to change color slightly and roast until seven mature and start sprinkling, sprinkle the material slightly to the fragrant.

How to grill is not too important, the important thing is that the meat quality is the first, no matter how it is grilled, it is not so important, the charcoal barbecue taste has some woody aroma, and the burnt taste is particularly strong.

Ingredients: skewers soaked in advance, lamb, salt, sugar, 1 4 onions finely chopped, chili flakes, cumin powder.

Method. 1. Cut the mutton into pieces, add salt and sugar, chop 1 4 onions, put chili noodles and cumin powder, mix well and taste for 2 hours. Skewer the lamb pieces with a bamboo skewer.

2. Put tin foil on the baking tray, put the mutton skewers, bake at 200 degrees for 20 minutes (take the Sun slip orange out of the middle of the 10 minutes, brush the meat skewers with some mutton fat, turn it over, continue for 10 minutes, and it will be fine after 20 minutes.)

Inner Mongolia roast whole sheep after slaughtering the sheep to remove the hair and do not peel, with seasoning color smearing the whole body, wait for 4 5 hours the meat has been flavored, put into the adobe oven to bake. Generally 120 After 3 to 4 hours, the sheepskin is red, and the meat is crispy on the outside and tender on the inside. Xinjiang roast whole sheep after slaughtering the sheep skin, internal organs and four hooves, wash the sheep body and tie a lot of small holes, coated with eggs, turmeric, salt water, flour to make the paste juice, put into the urn-shaped tandoor, roast for 1 hour, the meat is slightly bloody, the taste is very fragrant and tender.

If you bake for another half an hour, the meat will be golden in color, crispy on the outside and soft on the inside, not greasy. Shaanxi Wuqi roasted whole sheep put the cleaned whole sheep on the iron frame, sprinkled with seasonings, and roasted on the fire below. When the oil and aroma are baked, it is ready to be served.

This kind of roasted whole sheep with northern Shaanxi flavor is fat but not greasy, thin and not stuffed teeth, and it is really a good dish for guests.

I would like to share with you how to roast whole lamb at home.

Tools Raw materials.

Vegetable oil, water, pepper, chili pepper, ginger powder, salt, green onion, garlic, brown sugar, dark soy sauce, charcoal, iron chisel homemade, grill homemade.

Method steps.

After the sheep is slaughtered within 1 year, the whole body is scalded with about 90 boiling water, the hair is cleaned while it is hot, the internal organs are removed, and the internal organs are scraped and cleaned, and then a number of small cuts are cut with a knife in the abdominal cavity of the sheep and the thick meat on the inside of the hind legs.

Please click Enter a description.

Mix the prepared ingredients in their original proportions in a basin for baking.

Put the lamb belly into the green onion segments, ginger slices, peppercorns, spices, etc., and rub with refined salt to taste, and at the knife edge on the inside of the lamb leg, use seasoning and salt to taste.

Fix the tail of the sheep with an iron skewer, in the abdomen, chest up, limbs with iron hooks to hang the leather surface, brush with soy sauce, sugar color slightly cool, and then brush with sesame oil.

Heat the charcoal and prepare it for the barbecue.

The sheep is pierced with an iron drill, and the head is tied to the iron drill with an iron wire, so that the whole sheep can be rotated to meet the barbecue conditions.

Evenly brush the prepared seasoning with a brush (for roasting) on the tender sheep.

When baking, turn the dough every 5 to 10 minutes, while constantly soaking the seasoning according to taste.

The lamb is about 3 hours, and the big sheep is about 5 hours. Depending on your taste, you can appropriately extend or shorten the roasting time.

Please click Enter a description.

Roast whole sheep roasted what kind of sheep: roasted whole sheep is a special national flavor of traditional food, the taste is very delicious, and it can also best lock the nutritional elements of mutton, so it is very popular in China, and it is also loved by everyone, but if you want to cook the most delicious roasted whole sheep, you must choose the right sample, that is roasted.

Roast whole sheep what kind of sheep is roasted.

Roast whole sheep roasted what kind of sheep: roasted whole sheep is a special national flavor of traditional food, the taste is very delicious, and it can also best lock the nutritional elements of mutton, so it is very popular in China, and it is also loved by everyone, but if you want to cook the most delicious roasted whole sheep, you must choose the right sample, so what kind of sheep is roasted whole sheep? Let's find out.

The Yi people in Yunnan will choose the fat black goat when making the roasted whole sheep, while the ethnic minorities or northerners in Xinjiang will choose Kazakh sheep and sheep; In the south, ordinary lamb may be generally used, although many sheep are suitable for roasting whole sheep, but the most common are sheep and goats.

The practice of roasting whole sheep: first choose not to exceed 2 months of small sheep, slaughter and remove the skin and internal organs, then remove the sheep's trotters, clean and control the dry water, tie it in a wooden pole with a wire, and then pour the egg liquid into the bowl, put in turmeric powder, then put in flour, put in salt water and stir evenly, and then evenly spread on the surface of the sheep, and then prick a lot of small holes in the mutton, which can make the seasoning more penetrating and flavorful.

After that, the charcoal fire is heated, but be careful not to burn until it smokes, and then put the sheep's head down into the fire to roast, cover the lid and seal it with a wet sack and then bake for about an hour and a half, after the roasting is put into a special trolley, and then tie it with red silk, the color of the mutton is golden after the roast, and the taste is crisp on the outside and tender on the inside, there is no fishy smell, and it is not greasy at all, it is definitely a delicious dish with both color and flavor.

When eating roasted whole lamb, use a knife to slice it with salt, cumin, chili, sweet sauce with green onions, or onions, cucumber strips, lettuce, etc., and eat them according to your preference. If you are a guest in Inner Mongolia, the host will toast mare's milk wine, and the mainlanders will eat roasted whole sheep and drink beer.

Roast whole sheep is the honor of the Mongolian nation's meal, it is the most exquisite traditional dish on the banquet, its shape, color and taste are good, and it has a strong national flavor.

At the time of serving, the cook will lie down the whole sheep on a large wooden plate, and tie a red ribbon around the neck of the sheep and tie it into a knot to show solemnity. The food truck is equipped with knives and forks, and the sheep is unloaded into small pieces in front of the guests, and the lean meat on the loin is cut off first, placed on a plate, and served in turn depending on the identity of the guests, and finally the meat with bones is served before the meal can be served. This is the whole process of roasting whole lamb to serve guests.

Roast whole lamb is a traditional local flavor meat product of the diet of the ethnic minorities in Xinjiang Uygur Autonomous Region, especially the Uygur people, a dish with the richest national characteristics, a traditional delicacy formed in the nomadic life of the ethnic group for thousands of years, a traditional dish of the ethnic minorities in Xinjiang to entertain foreign guests and distinguished guests, and it is also a meat product that the Han people like to eat very much.

The roasted whole lamb with traditional Xinjiang characteristics is not only exquisite in the selection of materials, rich in local flavor, but also quite knowledgeable in how to eat. In the Xinjiang ethnic specialty restaurant, it is the most important dish for the Uygur host to entertain the guests. After the whole sheep is roasted, the whole sheep is placed on the dining car, and the cook ties the red silk on the sheep's head, ties it into a knot, and places coriander or celery on the side of the sheep's mouth.

Knives are on the dining cart, and the waiter's cart revolves around the table, inviting the most important guests at the table to eat first. After the symbolic opening of the knife, the chef of the restaurant can remove the mutton, cut the lamb into slices, sprinkle some refined salt or serve with green onions, sesame sauce and noodle sauce for the guests to eat.

For ordinary people, roasted whole sheep can be eaten with lotus leaf cakes, which can be eaten directly, can be eaten with dipping sauce, or can be eaten raw with clear vegetables such as cucumbers, lettuce, green onions, radishes, etc. It goes even better with wine.

Isn't this the food of the Mongolian people?

The mutton in Inner Mongolia is a must, Bu Rotten said to eat mutton, this shop will definitely not let you down, a very popular shop, the quality of mutton is also nothing to say, shabu mutton, roasted whole sheep is very good, you can eat authentic Mongolian flavor, this Mongolian restaurant dishes are very sufficient, ** can also accept, brown sugar sesame sauce cake can be tried, very distinctive, crispy and sweet.

Recommended: Roasted whole lamb, brown sugar sesame sauce cake, refreshing hairy tripe, hand-cut beef, fresh juice, high-quality knife mutton.

Inner Mongolia ** roasted whole sheep is delicious: Horqin roast leg of lamb.

If you want to eat roast lamb shank, recommend this Horqin roast lamb shank, the taste of this shop is very authentic, not only that, but also very affordable, roast lamb shank is a major feature of Inner Mongolia, so be sure to try it. The leg of lamb in this shop is made of the best mutton, and the barbecue master is skilled, with many ingredients and rich flavor, and many people who come to eat are very satisfied. In addition to roast lamb shank, you can also order some side dishes.

Recommended: Grilled lamb shank, grilled lamb chops, fish balls, **lamb shank.