The sophisticated procedures behind a whole roast lamb

The Roasted Whole Lamp is a traditional dish of Alashan region in western Inner Mongolia, which has been an iconic flavor on royal banquet for more than 300 years. In 2008, the technique of roasted whole lamb was included as a national intangible cultural heritage.

Famous for its color, aroma, taste and shape, the Roasted Whole Lamp uses a native sheep species that tastes tender without the strong gamay flavor. Haloxylon is used as the cooking firewood, which burns for a long time without giving any special odors. In addition, a special oven and special seasonings must be used. A total of 18 steps are needed to cook the most delicious roast lamb.

The technique of Roasted Whole Lamb is the cultural heritage of Mongolian people passed down from generation to generation. With rich local flavors and ethnic characteristics, it is the treasure of Mongolian food. The preservation and inheritance of such technique is of great significance to understanding the life and folklore of nomadic peoples and enriching the Chinese food culture.