Roast Whole Lamb on the Platter

Roast Whole Lamb on the Platter

　　The preparation and serving of Roast Whole Lamb on the Platter are quite elaborate. First, the entire lamb is cut from the seventh rib along the spine to the tail. Then, the limbs, head, neck, and shoulder blades are separated and all parts are placed together in a pot to boil. Once the water comes to a rolling boil, the lamb is removed. The cooked parts of the lamb are then arranged on a large platter: the limbs at the bottom, the back and chest on top of them, and the lamb’s head placed on the very top. At this point, the preparation is complete. When the large platter is served at the table, the elder first uses a Mongolian knife to gently scrape off two pieces of meat from the lamb’s head, after which the head may be removed. Then, two strips of meat are cut from both sides of the lamb’s back, diced, and offered to the guests to taste. After that, everyone uses their own Mongolian knives to slice and eat as they go. This is how Roast Whole Lamb on the Platter is enjoyed. The meat is fragrant, delicious, tender, and exceptionally fresh.