Hello everyone, here is @Bubble Fish's line to photograph the rivers and lakes, click on the top to follow, and share with you a different scenery on the road every day.
After photographing the Robin village and poplar forest from the Yu Plough Qiongkule Ranch, on the side of the 218 National Road, I saw a roasted whole sheep clerk named Aini Play taking the roasted lamb from the hearth, nourishing the hot oil. Did not get off the car, has smelled the fragrance, and then look at the golden butter bright color, this formation is really extremely tempting, so that the little friends are salivating, can't stop ah. Everyone discussed, and at noon we ate roasted whole lamb here.
Located on the northeastern edge of the Taklamakan Desert, Yuli County, because of a Tarim River that runs through the whole territory, is also known as "Robnur", which means "a lake with abundant water and grass".
Here the water and grass are abundant, and a large number of wild Chinese herbal herbs such as rob hemp, licorice, ephedra, cistanche and so on, plus the leaves of the thousand-year-old undead poplar tree, are the most favorite hay for the Rob Naoer sheep to eat every day. Do you say that sheep that grow up eating these herbs are not the best lamb in China?
"Wearing a cashmere sweater, walking is the golden road, drinking mineral water, eating Chinese herbal medicine, pulling is the six-flavor yellow pill", Wei Plough is not only pollution-free, pollution-free, at the same time, because the sheep here are eating alkaline grass when grazing, so as to achieve the role of natural acid removal, so the mutton is tender and delicious, there is no bit of smell, so there is a "world of mutton Yu Plough" saying.
"Robnauer" has a history of more than 2,000 years, in the Eating Habits of the Rob People, barbecue has become a very important staple food, so people also call Rob Naur "the land of barbecue". Skewering lamb with red willow branches and roasting only the lamb from Rob Naur with only salt is not only a famous snack of Wei Plough, but also very famous in Bazhou, Korla and even the entire Xinjiang region.
Red willow is one of the most common plants that grows in the Tarim River Basin and is used by locals as a skewer for roast meat. During the roast, red willow secretes a characteristic aroma that makes the lamb more tender.
The roasted whole lambs of The Plough are made of Lamb of Rob Naoer, which is about 20 pounds in size, slaughtered to remove the internal organs when roasted, and then the seasoning is applied to the surface of the lamb, put into this round alkaline pit, and grilled with charcoal. The roasted whole lamb looks golden and emits a strong aroma, which makes people's appetite increase just by looking at it.
"Xinjiang is full of cattle and sheep, and only the meat of the wei plough is the most fragrant." Grab a piece from the plate and bite it down eagerly, the skin is crisp and tender, the lips and teeth are fragrant, and the aftertaste is endless. Lamb in Xinjiang is generally around 40 yuan per kilogram. We ordered this roast whole lamb at about 13 kilograms, and spent more than 2,000 yuan at checkout, nearly 200 yuan a kilogram.
To be honest, this roast lamb tastes really delicious, but the price is really a bit expensive, what do you think?