There is no exact answer to how many people can eat a roasted whole lamb. One is that the weight of a roasted whole lamb is not fixed, and the second is that everyone’s appetite is different, so it is difficult to estimate.
How many people can eat one roasted whole lamb?
Some people say that 10 people can eat more than 20 kilograms of roasted whole lamb without finishing it. You can only estimate this by yourself.
Have a roasted whole lamb with friends, 898 yuan each, you have to book one day in advance. The lamb chosen is 22 to 25 pounds. The lamb is relatively tender, and it comes according to the reservation time. The skin was burnt and not much oily. Drinking wine and eating meat, I didn't expect that 10 people didn't finish it. Instead, they ate up some cold dishes and vegetarian dishes, which cost a little more than 100 per person.
Tips on roasting whole lamb
In modern times, many restaurants no longer use traditional ovens when making roasted whole lamb. Instead, they use sharp tools for roasting lamb. The multifunctional patented lamb roasting stove is a popular lamb roasting tool nowadays, subverting the tradition and innovating the lamb roasting tool.
Roast whole lamb is Genghis Khan’s favorite palace dish. It is also an indispensable delicacy in the Yuan Dynasty palace banquet "Fake Horse Banquet". The preparation method has always been mastered by the palace chefs and Dadu (today's Beijing). ) mastered the chefs in each prince's palace. Before liberation, Alxa Prince Dalizaya took his personal chef Master Xu Zhiyi to learn the skills from the prince's palace in Beijing and brought them back to Alxa. From then on, roasted whole lamb became the royal palace's specialty. The popularity of roasted whole lamb can be seen in the famous dish. A famous dish that tourists today will definitely try when arriving in Inner Mongolia is roasted whole lamb.
After years of mutual integration of cooking skills among various ethnic groups, the technology of roasting whole sheep has been perfected day by day. Both its production technology and the etiquette of roasting whole sheep have agreed upon customs, and finally become Inner Mongolia is the most beautiful dish at major festival banquets and wedding celebrations, and has become a rare dish for grassland people to entertain distant friends.
The last ten minutes of roasting the whole lamb
The last ten minutes are the key to the entire barbecue process. At this time, when the oil is brushed for the last time, the fire must be adjusted to a high temperature. Some, some bigger. Only in this way can the surface of the roasted lamb be crispy and delicious. If the fire is low and the temperature is low, the surface of the roasted lamb will have excessive water vapor, the surface will be tough, and the meat will age. The work will fail. The way to increase the fire is to move the fire from the stove where the banquet has been served. Remember to pay attention to safety when operating! When the roast lamb is golden and bright, the lid is opened and the aroma is fragrant. When it is mature, stop the machine and use a sharp knife to cut the thick part of the thigh close to the leg bone. Cut back and open the exposed bones, make deep cross cuts at the shoulder blades, cut both sides upward from the edge of the knife along the neck bone, make three horizontal cuts at the waist to separate the spine, and combine the chest and shoulder blades with one cut to lift the bones. Open the shoulder blades, and now the roasting lamb operation is completed with a knife. Brush with oil, first sprinkle an appropriate amount of special powder on the inside, turn it over and sprinkle a little coarse chili powder and fried peeled white sesame seeds on the surface, and then sprinkle on the special powder. A roasted whole lamb requires about 50-80g of powder, which can be increased or decreased according to local taste. Finally, stuff the chopped chives into the edge of the knife, turn the surface over the fire and bake for 15 to 20 seconds. The entire process of taking out the lamb is best controlled within 2 minutes.
Benefits of eating mutton in winter
1. Eating mutton in winter nourishes the kidneys. According to the "Compendium of Materia Medica", mutton has the effect of replenishing middle qi and replenishing kidney qi. It has also always been one of the important ingredients for folk winter supplements.
2. Eat mutton in winter to enhance immunity. The nutritional value of mutton is relatively high. Compared with pork, it has less fat and cholesterol, but more protein. It is also rich in vitamin B1, vitamin B2, vitamin B6, iron, zinc and selenium. The content is quite rich. Eating more mutton can help the body's immunity.
3. Eat mutton in winter to replenish blood. Eating more in winter can promote blood circulation and accelerate metabolism.
4. Eat mutton to replenish qi in winter. For those with suffocated Qi, eating more mutton can replenish Qi and keep fit.
5. Eating mutton in winter warms the stomach. Mutton is warm in nature. Eating more in winter can warm the stomach and make stomach movement more reasonable.