Barbecued Whole Lamb
( 2005-09-13 )

The barbecued (or roasted) whole lamb is the "king" ofXinjiangcuisine and the highlight of a dinner. It is a match forBeijing's roast duck. As one of the most famous and precious dishes of the Uygurs, it's usually the most expensive course on the menu and a symbol of extravagance.

A two-year-old lamb is slaughtered and skinned, with the internal organs and hoofs removed, daubed with salt inside and outside, and then coated with a mixture of eggs, chopped ginger and scallions, and pepper. The lamb is then put into a stove to roast for about an hour until it turns golden brown.

The extremely delicious and fragrant barbecued whole lamb, with crisp skin and soft meat, is golden and bright in color. Before dinner, it is placed on a table, and the sheep's head is tied with red-colored silk with flower knots, while its mouth is stuffed with coriander or celery. Small knives are supplied on table. The attendant pushes the diners around the table and the guests can conveniently cut the meat with the small knife. A lamb can usually serve a group of over 10 people.

When the lamb is decked out on the table, one can hardly resist the temptation from the golden crispy flesh and its aromatic flavor. It is said the most respectful guest will be offered the lamb's forehead.

Proper manners are a must when you eat a whole lamb. You are not expected to use chopsticks or forks. Instead, you are encouraged to use your hands -- with index and middle fingers clipping the mutton, and thumb tucking the meat into mouth.