tender sheep One Pepper four taels
Vegetable oil Appropriate amount Water Appropriate amount
Chili peppers, the kind with seeds Appropriate amount Ginger powder Erliang
Salt four taels Onion half a catty
Garlic 五头 Unpeeled ginger Erliang
Brown sugar Erliang Old soy sauce Qi Liang
Charcoal Appropriate amount
How to roast whole lamb

Step 1

Mix the ingredients in a basin according to their original proportions....prepare for baking...about four taels of the ingredients are enough....prepare them in advance

Step 2

Charcoal to heat

Step 3

Thread the sheep with an iron drill and tie its head to the iron drill with an iron wire.

Step 4

Brush the ingredients evenly on the tender lamb with a brush (used for brushing when grilling)... Apply a layer of vegetable oil... Use a knife to make a few cuts on the front and back legs according to the texture of the mutton... Material brush inside

Step 5

Turn every five to ten minutes while baking

Step 6

After baking, place it directly on the stone table covered with disposable tablecloth. Prepare a fruit knife, fork, and gloves. Use the knife to cut the mutton. Eat it with the sauce, drink beer, and eat the mutton. Cooking tips for roasting whole lamb

Roasting time (about three hours for lamb and about five hours for large lamb. The roasted whole lamb this time is lamb. The seasoning is for lamb. For large lamb, add the right amount of seasoning. As for the proportion of sheep and lambs, ask the local sheep sellers and they will answer that there are two types, big and small. The small ones have a price, and the big ones have a price. There is no specific kilogram. When the skin is crispy, it will be ready. It's edible. Don't overbake it, otherwise it will be chewy.