Whole Roast Sheep 烤全羊

Whole Roast Sheep (烤全羊) is a ceremonial banquet dish in Xilingol (锡林郭勒). The local culture and tourism bureau describes using a well-fattened wether about two years old, roasted whole and presented with a red silk ribbon around its neck as a sign of good fortune and ceremony.

Preparing the whole animal

The sheep is scalded to remove its wool and gutted. Seasonings go into the abdominal cavity, while caramel colouring and sesame oil are brushed over the outside. After air-drying, the carcass is suspended by an iron chain in a heated roasting oven. Roasting takes around four to five hours in the bureau’s description.

Presentation and carving

The whole sheep lies on a large wooden platter for its first appearance before the guests. It then returns to the kitchen for carving. Crisp skin comes out first, followed by cut pieces of meat and finally the bones. Folded flatbreads, scallion sections, yellow bean paste, vinegar and minced garlic accompany it, along with other hot meat dishes, cold offal plates and dairy foods.