Roast whole lamb is a famous dish of the Mongolians when treating distinguished guests. It features attractive coloring, fragrance, taste and form with unique flavors. It was once only served to dignitaries, landlords, and other people of the upper class to treat guests during the festivals, birthday celebrations, and other happy events. It was not a dish available to ordinary herdsmen.

Bailihuang Roast whole lamb is prepared with the genuine Mongolian techniques from selected lambs less than two years bred on the Bailihuang alpine grassland without pen. The meat is lean with less fat, less greasy, and less smell. The preparation process is also unique: kill a goat; remove the head, hooves and internal organs; tie the processed whole lamb on the grill; mix a paste with egg yolk, salt, water, turmeric, cumin powder, pepper, white flour, etc.; apply the paste juice onto the whole lamb; put it on red charcoal and roast it for about an hour by hand; serve it when the whole lamb turns into golden yellow.

Bailihuang Roast whole lamb has a good reputation. A tourist praised it by writing: "Bailihuang Roast whole lamb is prepared with goat lambs raised on the alpine grasslands who eat wild grass and drink spring water. People of all ages are fond of its taste as it is crispy outside and tender inside and not greasy. It can strengthen the spleen, strengthen the body and digestion, nourish the kidney, generate blood, combat aging, replenish Qi, and remove dampness and chill." Gourmands sum the food up by saying "The mutton is a treasure, and eating it benefits health."

Tips:

Ordered this dish 3 hours in advance as the preparation process is complicated. Order hotline: +86-717-7971111