Xinjiang roasted whole lamb
Xīnjiāng Kǎo Quányáng (Xinjiang Roast Whole Lamb) is the grandest feast in Xinjiang cuisine. An entire lamb is marinated with spices and roasted slowly in a pit oven or over an open fire until the skin is crispy and golden, and the meat is tender and juicy. It is served at major celebrations and is the ultimate expression of Xinjiang hospitality.
食材清单
- 1 whole lamb (about 15-20 kg, cleaned)
- Marinade: 3 tbsp salt, 2 tbsp cumin powder
- Marinade: 1 tbsp chili powder, 1 tbsp black pepper
- Marinade: 2 tbsp flour (mixed with water for paste)
- 5 scallions, 3 slices ginger (for stuffing)
- 1 tsp five-spice powder
- Equipment: pit oven or large charcoal grill
制作步骤
- 1. Wash the whole sheep, marinate with seasonings for 30 minutes
- 2. Cover a baking sheet with tin foil and add Xinjiang roasted whole lamb
- 3. Preheat the oven to 200 degrees
- 4. Place in the middle rack of the oven and bake for 20-25 minutes
- 5. Take it out halfway and brush it with a layer of marinade.
- 6. Bake until the surface is golden brown and then take it out of the oven
文化小知识
烤全羊是维吾尔族待客之道的核心，也是主人给予客人的最高荣誉。它在婚礼、节日和重要聚会上供应。准备工作是一项公共活动——邻居和家人帮忙腌制并负责烘烤。在维吾尔族的传统文化中，最好的部位（头、肋骨和腿）被提供给最尊贵的客人。这道菜代表了中亚人民的游牧传统以及羊在其文化中的重要性。