Which roasted whole lamb is delicious? Where is the best roasted whole lamb

Roasted whole sheep is of course the best in Xinjiang, but the one in Dunhuang, Gansu is also good, and it is worth eating.

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.

Because the sheep raised in the north and south are different, the sheep roasted by roasting whole sheep are also different. For example, the Yi roast whole sheep uses fat black goats, Ningxia roast whole sheep uses delicate Tan sheep, Xinjiang roast whole sheep uses Daolang sheep, Altay big-tailed sheep, Balchuk sheep and other breeds, and Inner Mongolia roast whole sheep uses fat and fat weight big-headed lambs.

The roasted whole lamb is brown and crispy on the outside, soft and tender on the inside, and the mutton is fragrant and fragrant, which is quite palatable and 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.

Roasted whole lamb is a traditional delicacy with national characteristics, its taste is delicious, and to a large extent prevents the loss of nutrients of mutton itself, and has been welcomed all over the country.

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. <

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.