Roasted Whole Lamb
With a crispy golden skin and tender, juicy meat, the rich spices penetrate every fiber. This centerpiece of grassland feasts is slow-roasted over charcoal, dripping with fat and filling the air with aroma, perfect for celebrations and gatherings.
Ingredients
13 items- Whole lamb (young) 1 (about 6 kg)
- Salt 150 g
- Cumin powder 100 g
- Chili powder 80 g
- Sichuan peppercorn powder 50 g
- Ginger 200 g
- Scallions 300 g
- Garlic 100 g
- Cooking wine 200 ml
- Light soy sauce 150 ml
- Dark soy sauce 100 ml
- Honey 30 g
- Cooking oil as needed
Nutrition
Steps （11 steps）
Clean the whole young lamb (about 6kg), remove head, hoofs, and innards, keep skin and thin fat layer. Pat dry inside and out with paper towels. Make several deep cuts into the thick parts like legs and shoulders, reaching the bone, to ensure marinade penetration and even cooking.
In a large bowl, mix 150g salt, 100g cumin powder, 80g chili powder, and 50g Sichuan pepper powder. In another bowl, combine 200ml cooking wine, 150ml light soy sauce, and 100ml dark soy sauce.
Stuff the lamb cavity with 200g sliced ginger, 300g scallion sections, and 100g crushed garlic. Then rub the dry spice mixture all over the lamb, including the cuts and cavity, for 5 minutes. Pour the mixed sauce over and continue massaging for 10 minutes to let the flavors seep in. Wrap tightly with plastic wrap and marinate in the fridge for at least 12 hours, turning once.
One hour before roasting, ignite charcoal (preferably fruitwood) and burn until red-hot with white ash, stabilizing the oven temperature at 180-200°C. If using an oven, preheat to 200°C, place a foil-lined baking sheet on the lower rack to catch drippings.
Skewer the marinated lamb from head to tail, balancing the center, and secure the limbs with metal wires to prevent deformation. If using oven, place the lamb breast-side up on a roasting rack in the middle-lower position.
Place the lamb in the roaster, maintain medium-low heat (about 180°C), cover. After 45 minutes, open the lid, brush the lamb with cooking oil, then continue roasting for another 45 minutes. Watch the color; if too dark, cover browned spots with foil.
After 1.5 hours initial roasting, carefully flip the lamb using heatproof gloves. Continue roasting at 180-200°C for 1 hour, brushing with oil every 20 minutes and rotating for even heat. The skin will begin to crisp, and fat will sizzle.
In the last 30 minutes, mix 30g honey with 30ml warm water. Brush a thin layer on the lamb. Increase heat to 220°C (high), brush with honey water every 5 minutes, 4-5 times total, until the skin turns golden and shiny.
Insert a probe thermometer into the thickest part of the leg; 75°C indicates well done, 70°C for slightly pink near the bone. Alternatively, pierce with a fork: clear juices without blood mean done.
Carefully remove the roasted lamb onto a large platter, cover with foil, and let rest for 20 minutes. Then use a sharp knife to carve along the joints into pieces. Serve with lettuce, tomatoes, onions, etc.
Optional dipping sauce: use the drippings from the pan, add some cumin, chili powder, and light soy sauce to make a sauce.
Tips
The longer the lamb marinates, the more flavorful it becomes; we recommend 24 hours. Control the charcoal temperature carefully: low to medium heat initially for even cooking, then high heat at the end for color. If using an oven, place a pan of water at the bottom to add moisture and prevent drying. The resting step is essential for juicy meat.
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