Roasted whole lamb used to be the traditional flavor cuisine of ethnic minorities in Xinjiang and Inner Mongolia, known for its color, aroma, taste and shape, it can be said that it is one of the most popular ethnic dishes, and it is also one of the essences of Chinese nomadic civilization for thousands of years. Usually when traveling to Inner Mongolia, the local people will use this dish to entertain more important visitors. Because of its delicious taste and sense of ceremony, in recent years, it has spread throughout the country as a representative of northern gastronomic culture, and has become one of the delicacies sought after by food lovers everywhere.
Roasting whole lamb is delicious, but it is generally eaten at professional sheep farms and farms, and relatively few roast whole lambs themselves. Recently, the south has been rainy for days, friends are bored, so there is a friend named Qu Chuxiao (director of the Guangdong Tongnan Chamber of Commerce) invited everyone to go to him to roast the whole sheep together in the chamber of commerce group, and soon got everyone's response, he actually has no experience in this area, in his words, life lies in tossing, so he immediately bought a grill from the Internet.
Because there are many people, they went to the market and killed a goat with more than 50 pounds to come back (18 yuan a catty, I don't know if this price is cheap or expensive in the country).
The goat is skinned and then the sheep's head and four feet are removed, which can be used to boil the sheep soup.
Break the goat and remove the offal and oil inside.
Mix some water with white wine and edible salt, and brush the whole body of the goat, mainly to remove the taste.
The goat is then tied to the grill and several main parts are secured with a thin wire.
Build a temporary oven, using stones and bricks, we use relatively light bubble bricks, a layer underneath to prevent the ground from staining, and a circle around the side to block the wind.
This is our makeshift grill, do you think it's OKAY?
The steel carbon bought on the market, 58 yuan a box, is much more expensive than the online price, but the quality is OK, we use the gas stove for ignition
After the charcoal fire is lit, it is placed in a makeshift oven and slowly baked, with a friend with rich experience Peng Lujun in charge.
Bake for 20 minutes to turn over and bake again
After roasting for an hour or so, the four goats were cut with a knife with a blade and the blood inside was released.
Roasting whole lamb is a long process, we start roasting from more than 2 pm to more than 6 o'clock, in the process to brush some water on the surface of the sheep to prevent burning and too dry baking.
Roasted to the back, the goat's back has some places that look charred, in fact, it doesn't matter, it's because there is a layer of fat on the back, when it is baked, gently tear the layer of black and fall off, and inside is the golden brown lamb.
Lamb should be roasted slowly, not in a hurry, otherwise it may have been burned on the outside, but the inside is not yet cooked
The party of roasting whole lamb was originally planned to be held in the open air on the roof of the building, but because of the rain, Qu Chuxiao temporarily vacated one of his warehouses to make a party venue, and bought a lot of fruits, cakes, sushi, drinks, fried rice, candy, roasted pork and so on.
After four hours, the roasted whole lamb is finally completed, the aroma is fragrant, and finally brushed with oil, sprinkled with spices (self-mixed, mainly chili powder, cumin powder, white sesame seeds, pepper powder, salt, etc.), green onions, etc., you can start eating.
Finally, the candles were lit and our candlelight evening gathering began, and everyone put on gloves, tore the lamb, drank red wine, and enjoyed themselves
Such a weekend party is very interesting, but also extremely happy, Yu Fan took this set of photos with his mobile phone throughout the whole process and shared it with everyone, have you learned? Whether to buy a sheep to try, it is really suitable.