Roasted whole lamb is a traditional dish in Xinjiang, and it is also a fine dish for entertaining distinguished guests, and now it has become a good dish in high-end feasts, which is favored by Chinese and foreign guests.
Origin of roasted whole lamb: The Uyghur language for roasting whole lamb is called "Turur Kawaf", which means roast meat in the pit. The "Pu Tongshi Liu Lamb" made a more detailed record of roast lamb: "In the Yuan Dynasty, there were willow lambs", which were made three feet in the stove, burned around, made all the sheep red, filled with iron grates, covered with willow covers, and cooked as a degree. "Not only is the production process complicated, but a special oven is also used.
There are five main reasons why roasted whole lamb is famous at home and abroad:
The first is to prefer lamb. Xinjiang lamb is pristine, tender and tasteless, and enjoys a high reputation at home and abroad. Roasted whole sheep mostly use sheep or fat lambs within one year of age as the main raw material, such sheep, the meat is not only tender but also high nutritional value, chewed in the mouth full of fragrant.
The second is a unique system. After slaughtering and peeling, removing the head, hooves and internal organs, the sheep is dressed from head to tail with a wooden stick nailed with large iron nails. Then use egg yolk, brine, turmeric, cumin powder, pepper, white flour and other paste-like juices to spread on the whole body of the sheep, and then put the sheep head down into the hot pit, cover the mouth of the pit, and from time to time turn the stick to observe, simmer for about 1 hour.
Third, the taste is delicious. Xinjiang roasted whole lamb is golden and shiny on the outside, the meat on the outside is brown and crispy, the meat on the inside is soft and tender, and the lamb has a fragrant flavor, which is extremely delicious and unique.
The fourth is to show art. After roasting the whole lamb, it is placed on the dining cart, tied with red colored silk on the sheep's head, knotted into a flower knot, and placed coriander or celery in the sheep's mouth, which becomes a pleasing work of art.
Fifth, a solemn ceremony. The dining car is equipped with a knife, and the service staff pushes the cart around the table, respectfully inviting guests to start the knife to eat meat.
t��;��}