Description
The ultimate banquet dish served by Chinese nomads (Uyghur and Mongol) to entertain their most honored guests. A whole gutted spring lamb is coated in a special paste of spices and egg yolks, then roasted on a spit over a massive fire (or inside a giant oven) for hours until gleaming golden.
Restaurants serving Kao Quan Yang (Whole Roasted Lamb)
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We are researching restaurants that serve this dish.
On this site you can check dictionary details and, later, places to buy or eat related items.
The Recipe section below is a general reference, not a recipe from the listed shops.
Recipe
Ingredients
- Spring lamb(Whole)
- Wheat flour
- Egg yolks
- Cumin powder
- Salt
- Charcoal(Fruitwood)
Instructions
- [Authentic Recipe]
- (Lamb Prep) Clean and gut a premium spring lamb (under
- year old), keeping it completely whole.
- (Secret Paste) Mix flour, egg yolks, salt, water, cumin powder (Ziran), and pepper into a 'thick, yellow paste'.
- Brush this paste heavily and seamlessly over the entire surface of the lamb (the magic that prevents drying and creates a beautiful, golden, crispy crust).
- Secure the lamb straight onto a massive iron spit.
- Set over a giant Tandoor oven or open charcoal pit. The artisan slowly and continuously rotates the spit by hand, roasting it for 2-
- hours.
- Once the skin is a shatteringly crisp golden yellow and the dripping fat emits a premium aroma, it's done. Tie a red ribbon around its neck and cart it into the banquet hall.
Learn more Spice, substitutes, tips
Key spices
Roasted cumin aroma and the golden crust of the charred egg yolk paste、卵黄ペーストが焦げた黄金の皮
Substitutes at Japanese supermarkets
(Roast a bone-in lamb leg/shoulder block in an oven)
Pairing
Baijiu / Wusu Beer(Xinjiang Beer)
Trivia
[Trivia] 'Quan Yang' means the whole sheep. In nomadic culture, offering an entire sheep expresses the highest level of respect. When the smoking, golden lamb is wheeled into the hall, roaring applause erupts, initiating a storm of Baijiu toasts.
Eating tips & etiquette
[Unique Eating] Begins with a 'carving ritual' where the guest of honor makes the first cut into the head or back. Then, everyone grabs knives, carves off chunks of meat, and eats wildly with their hands. Eating the crispy skin and juicy lean meat together is supreme.
Allergen
Mutton, Eggs, Wheat