Delicious Whole Roasted Lamb

Delicious Whole Roasted Lamb

　　Whole roasted lamb is the most esteemed dish in Mongolian cuisine. As recorded in *Research on Daur-Mongolians*: “There is no dish more supreme than Uza (i.e., whole roasted lamb).” In Mongolian, it is called “Zhao Mu.” Historical records show that it was one of Genghis Khan’s favorite imperial delicacies and an indispensable part of the “Zama Feast,” the grand court banquet of the Yuan Dynasty.

　　This traditional and ancient custom of the Mongolian people has been preserved to this day. In the past, whole roasted lamb was reserved only for Mongolian nobility, far beyond the reach of ordinary herders. Today, it has become a dazzling gem in the dietary culture of Inner Mongolia’s grasslands.

　　With the passage of history and the improvement in the living standards of the Mongolian people, the methods of preparing whole roasted lamb have also evolved. Originally, the entire lamb, gutted and skinned, was skewered and roasted over an open fire. The roasting required blazing flames from apricot wood without smoke. The lamb was frequently turned left and right over the fire until its surface turned golden, red, and shiny, with rich aroma and tender yet crispy texture. Once cooked, it was removed from the skewer and sliced to eat—no oil or salt added, and no seasonings whatsoever, yet it emitted a naturally pure and rich fragrance.

　　Nowadays, to enhance the tenderness and flavor of the meat, some restaurants and tourist spots in Inner Mongolia have incorporated their own secret recipes into the preparation process. As a result, there are various methods for making whole roasted lamb, but the general process remains largely consistent: the lamb chosen should be a plump, three-year-old sheep with four teeth. After slaughtering, the whole body is scalded with water at 80 degrees Celsius, and the wool is removed while still hot. The internal organs are removed, and the thoracic and abdominal cavities are washed with water, followed by cleaning the entire skin with alkaline water. Small incisions are made in areas with thicker layers of meat such as the abdominal cavity, hind legs, and the five-fork area, then filled with various seasonings to marinate and infuse flavor. The outer skin is coated with an appropriate amount of sesame oil and wine.

　　An iron skewer is inserted from the tail through to the belly to secure the lamb, and iron chains are hooked onto its limbs. The lamb is then placed belly-down in a brick oven shaped like a dome. Before roasting, the oven is heated red-hot using a type of firewood called “suosuo.” After removing the fuel, the whole lamb is hoisted into the oven through the top vent, which is then closed along with the oven door. When the lamb is half-cooked, the oven door is opened again, and chunks of burning suosuo wood are scooped up with a long-handled ladle to sear the lamb until the entire body turns a charred yellow. This slow-roasting method results in a crisp, golden-red, shiny skin, while the meat beneath is tender, fragrant, flaky, juicy, and not greasy.

　　Once the roasted lamb is taken out of the oven, the seasonings stuffed inside the abdominal cavity and under the skin are removed. The lamb is then placed in a large plate with a diameter of about one meter in a kneeling posture. A red silk ribbon is tied around its neck, and it is first presented to guests for appreciation. After guests admire and praise it, a specialist carves the whole roasted lamb into small pieces in front of them.