The history of naan pit meat is extremely long, and it is also the traditional way of grilling meat in Xinjiang, and its production process and baking method are also very simple. Because the lamb needs to be marinated before roasting, the pit meat is rich in nutrients and tastes particularly good.
Pit meat refers to lamb roasted through the pit, mainly including pit meat skewers, pit lamb chops, pit lamb neck, pit roast leg of lamb and so on. Among them, the meat skewers and lamb chops, lamb neck are used in different ingredients and marinated methods.
People often say to eat the pit meat, usually refers to the pit meat skewers, in order to distinguish, the merchants generally call the kilogram of lamb chops, sheep neck, leg of lamb called shelf meat, so when your Xinjiang friends tell you to take you to eat the pit meat, you must not think that it is so simple to eat two strings of grilled meat, waiting for you will be weighed kilograms of several large plates, or even the pit roasted whole lamb!
If you don't go to Kashgar, you can only run in vain without eating pit meat in Kashgar. Xinjiang's characteristic pit meat originated in Kashgar, Xinjiang, and then carried forward in Hotan, with the continuous expansion of the catering industry, there are a variety of pit meat shops throughout Xinjiang.
In the old days, ethnic minority families had an earthen pit in front of their homes for making bread, half underground and half on the ground. Usually, the pit is used for cooking, but when the guests arrive, the owner will seal the whole sheep smeared with seasoning in the pit and roast it slowly. Baked until a certain hour, when the aroma of the pit is overflowing, it is no exaggeration to describe it as "ten miles".
Because the marinade is salted inside, according to the taste of different people, when eating, the owner of the house cuts the meat into small pieces, and the guest only needs to dip the meat pieces with a little salt according to their own taste, and the flavor is more intense. This is the earliest pit meat, also known as roasted whole lamb.
Therefore, the pit meat has become the "Big Mac" in the barbecue, not only the meat is large, the brazel is also long (about the length of the arm), and the grilling utensils are also the naan pits for grilling the buns, and the meat is wrapped with egg whites and condiments. The roasted color is golden, the oil is shiny, the aroma is fragrant, tender and delicious, and it is an ideal dish in the roast meat.
With the change of the times, the pit meat pit is also gradually specialized, the special pit meat pit, can no longer be used to play the bun, the pit wall, with electric welding welded hooks, which is convenient to hang the rack meat, and once the huge brazing pit meat, now only 20 cm long, in order to facilitate the pit meat skewers, is also hung on the shelf, and then put into the pit to grill.
The current pit is also very diverse, there are carbon roasted anhydrous, there are also carbon roasted water, there are three-phase electric pit, there are natural gas pit, more advanced is with water circulation temperature control.
The best way to use the pit meat is about 12 kilograms of small sheep, the roasted meat is very delicious, the mutton oil is wrapped in the roast meat, eating in the mouth lips and teeth are fragrant, and the ingredients used in the pit meat are also different, these marinades are the treasures of the owner of the pit meat shop, and the peers do not know each other's ingredients. As we mentioned before, the ingredients for the skewers and the rack meat are also different, the meat of the pit meat skewers is marinade, and the ingredients used for the shelf meat are hanging.
If you have the opportunity, when you come to Xinjiang to travel, you may wish to pay attention to the pit meat and try the traditional food of Xinjiang, there is a passage in the documentary that "high-end ingredients often only need simple cooking techniques..."
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