Whole Roast Lamb

Whole Roast Lamb

　　Whole Roast Lamb is a traditional and famous dish of the Uyghur people. Its distinctive aroma can be smelled at bazaars in cities such as Urumqi, Kashgar, and Hotan. Whole Roast Lamb is not only a popular street snack but also a premium dish served to honored guests by the Uyghurs. It has now become a highlight of high-end banquets and is highly favored by both domestic and international guests.

　　Whole Roast Lamb is one of the most prestigious dishes in Xinjiang. Its fame comes not only from the high-quality ingredients used but also from its unique cooking method. The lamb in Xinjiang is known for its tender texture and lack of gaminess, enjoying a great reputation in both domestic and international meat markets. Whole Roast Lamb is typically made using fat-tailed sheep or fattened lambs under one year old as the main ingredient. These types of lamb are not only tender but also highly nutritious, offering a burst of flavor with every bite. This is valuable knowledge refined through the Uyghurs’ long history of consuming lamb. After slaughtering, skinning, and removing the head, hooves, and internal organs, the lamb is skewered lengthwise on a wooden stick fitted with a large iron nail at one end. A thick paste made from egg yolk, salt water, turmeric, cumin powder, pepper, and white flour is then applied all over the lamb. The lamb is placed head-down into a roaring tandoor oven, the oven mouth is tightly sealed, and the skewer is occasionally turned while roasting. After about an hour of slow roasting, the dish is ready. The finished Whole Roast Lamb has a golden-yellow sheen, crispy skin, and tender meat with an exceptionally rich aroma. Once cooked, it is placed on a serving cart. The chef ties a red silk ribbon into a decorative bow around the lamb’s head and places fresh coriander or celery in its mouth. A small knife is provided on the cart, and service staff wheel the cart around the dining table, inviting guests to carve and enjoy the meat themselves. With its golden-yellow appearance, crispy skin, tender flesh, and exceptional flavor, Whole Roast Lamb is a treasured dish served to honored guests by the Uyghur people. It is also regarded as a visually delightful piece of culinary art.

　　In the bazaars of southern Xinjiang cities such as Hotan and Qiemo, there are stalls that roast and sell Whole Roast Lamb on the spot, specializing in slicing and selling it by the piece.