Roasted whole sheep or Roast whole lamb,  is a traditional Inner Mongolian dish, originating from the nomadic peoples of Northwest China. As a unique dish, it was used to be a privilege enjoyed only by Mongolian kings due to the special and complicated cooking method. Nowadays, It is offered to special guests and often appears only on grand occasions, such as important meetings or weddings. Luckily enough, everyone can taste it now.

 

 Roasted whole sheep is famous not only for its quality mutton but also for its special method of preparation. The mutton, filled with various spices, is first heated at high temperatures in an airtight oven until medium-well done. Then the mutton is roasted with fire until it becomes golden, with crispy skin and tender flesh.This allows the flavors of the spices to pervade the meat completely. The meat is crisp on the outside and tender inside and suffused with a succulent and mouthwatering aroma.

 

The mutton is then served on a huge plate and given to guests according to their status. According to the different wants and whims of guests, sometimes the whole lamb is presented while at other times part of the lamb is offered.

 

When entertaining family, friends and guests during the Spring Festival, the grand etiquette is to put the roasted whole lamb’s head in the middle of a generous wooden dish, surrounded by various dairy foods and snacks. The head must be facing towards the guests.

 

While entertaining with roasted whole lamb at a banquet, hosts and guests alike usually sing songs of praise and toast three times. When the guests start singing, pour yourself another glass of wine and express your felicitations to the noble lamb. This kind of roasted mutton is crispy but not greasy. Anyone who has tasted it will be unable to forget it.