I remember that Xiaobian sent an article about Chengdu roasted whole sheep a long time ago, in fact, roasted whole sheep this thing has all over the country, but the method is very different, this time we came to Shandong, to see what is the difference between the roasted whole sheep here and Sichuan?
This is Linyi Mengyin, right is that Linyi Mengyin, last time we came to eat the bean sprouts fried meat here, this time we want to eat roast whole lamb, this is not so much a restaurant as a farm, looking at the whole mountain is his family, there is a feeling of occupying the mountain as the king, anyway is the local tycoon! The boss said that he used to raise sheep, roast sheep is just a side business, but the back fire, now specialize in roasting sheep.
There are two long rows of sheep pens behind his house, which have more than 1,000 sheep, yes, his sheep are all home-raised and killed, never frozen, in the words of the boss, that is, frozen taste is not good!
There is also a large amount of firewood in front of his house, all peach wood, which is used to roast sheep, unlike Sichuan, where all the sheep are roasted with peach wood, not carbon or electric, because this roast has a unique aroma of peach wood, it is said that his family uses peach wood at least 10 tons a year!
His family business is particularly good, look at his parking lot, all luxury cars, almost full, but his family to eat sheep to book, at least a day in advance, otherwise it is not good to add money.
Observed the roast sheep process, sure enough, there is a difference with Sichuan, Sichuan is on the grill, artificial rolling roasting, here is specially in the yard with cement built a large oven, above can stand several people, dig a well on it, is used for special roasting of sheep, below is a special place for peach wood fire.
They killed the sheep first, and then two men each set up a leg, foreskin, disposed of clean internal organs, hooked with iron hooks, hung in the well, could hang 4-5 at a time, and then covered with a huge pot lid, waiting.
The roasted sheep is golden brown, crispy on the outside and tender on the inside, and the taste of Sichuan is not the same, Sichuan's roast is particularly crisp, there is a thick layer of peppers on it, and it is a knife per person, cutting it by yourself. And the lamb here is completely original, basically do not put any spices, the meat quality is not dry, especially tender and juicy, and the meat is opened as soon as it is broken, especially soft and rotten, the boss will cut the sheep for you to plate and then serve it, and other haggis will be made into soup for you, not wasted at all.
Such a large sheep only ranges from 1200-1500, which is much more cost-effective than the sky-high sheep in Chengdu that costs 4000 yuan! It can be seen that the boss is directly generous, he said to sell 8-10 sheep a day, about 70 roasts a week, the daily income is more than 15,000, this income is really not much compared to other roast sheep, so friends who want to eat sheep must book in advance!