Cai Jiuge's Whole Roast Lamb

Cai Jiuge's Whole Roast Lamb

　　The whole roast lamb, meticulously grilled using Cai Jiuge’s secret recipe, fills the air with an enticing aroma. Its golden color and delicious taste not only satisfy the appetite but also offer a visual feast. Customers can fully immerse themselves in the exotic flavors of Xinjiang and Mongolian cuisine.

　　　　“Cai Jiuge’s Whole Roast Lamb” is carefully roasted by Mr. Cai Yiyuan, a local culinary master from Lengshuijiang, also known as “Cai Jiuge.” This dish is specially named after him. Cai Jiuge’s Whole Roast Lamb combines the techniques of both Mongolian and Xinjiang-style whole lamb roasts, while also integrating the flavors of northern and southern Chinese lamb dishes. It removes the strong gamey taste yet retains the freshness and wild flavor. Moreover, it has been further refined to perfectly suit the spicy preferences of southern Chinese palates. More than ten kinds of secret seasonings are added, and the lamb is slow-roasted over charcoal. Once cooked, the exterior turns tender yellow, and the meat is juicy and fragrant. It is said that the traditional Mongolian method involves steaming before roasting, but the unique approach here is to roast the lamb raw. The owner of the roast lamb shop—Cai Jiuge—possesses his own proprietary secret method for deboning and deodorizing the lamb, which is quite rare even across China. After slaughtering, the lamb is marinated and deodorized with a special secret spice blend, then directly roasted whole over charcoal. Though it may sound simple, the preparation involves multiple complex processes—knife skills, ingredient preparation, and heat control—none of which can be overlooked. Once roasted, some cilantro and celery are added, and under specially designed lighting, the whole lamb becomes a visually delightful work of art. It truly embodies “the roasting characteristics of Xinjiang with the spicy flavors of Hunan.”