Description
An absurdly magnificent main dish essential to banquets of Northern Chinese nomads (Mongol/Uyghur). A massive, whole lamb leg is marinated in special spices and roasted on a rotating spit over charcoal for hours until the skin is rock-crispy. Diners personally carve the meat off the bone with a knife while eating.
Restaurants serving Kao Yang Tui (Whole Roasted Lamb Leg)
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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
- Whole bone-in lamb leg
- Onion
- Cumin powder
- Chili powder
- Garlic
- Salt
- Soy sauce
Instructions
- [Authentic Recipe]
- (Meat) Prepare a whole lamb hind leg with a perfect fat-to-lean ratio. Score the surface deeply with countless cuts so flavor penetrates.
- (Marinade) Vigorously rub the core with onion juice, salt, cumin, Sichuan pepper, garlic, and soy sauce. Rest overnight in the fridge.
- (Roasting) Impale the leg bone securely on a thick iron spit.
- Set it on a specialized charcoal rotisserie (or Tandoor). Roast slowly over radiant heat, rotating constantly.
- Periodically brush the surface heavily with 'lamb fat (or oil)', cumin, and chili powder.
- After
- hours, when the surface is a shatteringly crisp golden brown and carving it releases a waterfall of juices, it is done. Carry the entire rack to the table.
Learn more Spice, substitutes, tips
Key spices
Intense aroma of the scorched cumin and chili powder crust
Substitutes at Japanese supermarkets
(Roast a lamb leg in a home oven)
Pairing
Baijiu / Mongolian Milk Tea
Trivia
[Trivia] Because Whole Roasted Lamb (Kao Quan Yang) is difficult to order, this 'Roasted Leg' is the top feast ordered at restaurant banquets. The experience of personally carving the meat with a knife 'stimulates the hunter-gatherer DNA', providing an excitement that surpasses even the flavor.
Eating tips & etiquette
[Unique Eating] The massive leg is set in the table's center. Diners are handed a 'long fork and knife'. Exactly like Shawarma/Kebab, you personally carve off the crispy surface meat you want to eat, dip it into a small spice dish (extra cumin), and devour it.
Allergen
Mutton, Soybeans, Wheat (Soy sauce)