Xinjiang roasted whole sheep

The texture of Xinjiang mutton is fresh and tender, the golden appearance of roasted whole sheep is bright, the external meat is yellow and crisp, the inner meat is soft and tender, and the mutton flavor is fragrant and fragrant. It is quite palatable and unique.

Roasted whole Uighur Uighur is called "Tunuer Kawar", which is one of the most characteristic traditional flavors in Xinjiang. The golden appearance of the sheep is bright, the external meat is yellow and crisp, the inner meat is soft and tender, and the mutton is fragrant and fragrant. . Xinjiang traditional roast whole sheep is to slaughter the sheep, remove the head, go to the hoof and the internal organs, use an iron rod to string the sheep from the neck to the tail, and then use egg yolk, salt water, turmeric, cumin powder, pepper Flour, flour, etc. into a paste, wiped on the whole body of the sheep, then put the head of the sheep down into the hot pit, cover the mouth of the swell, and bake for about 1.5 hours. Generally, the hotel has a red colored silk on the roasted sheep's head, and some parsley and celery are placed in the sheep's mouth to make the whole sheep a pleasing artwork.