What is divided roast whole lamb? Can you tell us the detailed process? thank you

Preparation of soaking water for lamb blank: 2 kg of onion ginger is crushed and put into a basin, 2 bottles of high-quality beer, 4 liang of salt, 3 liang of monosodium glutamate and 60 kg of water are added, and the onion ginger is squeezed out by hand to make soaking water for later use.

Vacuum-packed "Dr. Li" roasted whole sheep and raw sheep blanks are unpacked and placed on the workbench to naturally thaw completely. (In winter, heating facilities should be installed in the operation room to raise the temperature and thaw the sheep blank. ) soak the completely thawed sheep embryo in soaking water for 3-5 minutes and then take it out for later use.

Second, cut the wire.

Wire cutting: the original bundle of 18# thin steel wire is divided into several small bundles, 1. Limb fixing wire: take a small bundle and cut it at one place. 2. Trunk binding: the other bundle is cut into three equal parts, supported by both hands, and is inward in a U-shaped arc.

Third, wrap the barbecue grill.

The goat roaster (wearing cotton gloves with both hands) takes the goat blank fixing frame and puts it on the first floor of the working frame, with the hand lever facing the left hand direction. Take a "four-limb fixing wire" and fold it in half to form the center point. Press the intersection point between the first cross beam of the fixing frame and the vertical beam of the fixing frame with the left hand, and wrap the right half of the cross beam with the right hand, and pull it out in the direction of the handle at the end of 5 cm. The four drawn wires are all the same length, about 20cm；. Press the coincidence point with the right hand, wrap the left half of the beam with the left hand, and pull it out in the direction of the handle at the end of 5 cm; Fold the second "four-limb fixing wire" out of the center point, press the intersection of the fourth cross beam and the vertical beam of the fixing frame with the left hand, wrap the right half of the fourth cross beam with the right hand and pull it out in the direction of the transmission fork at the end of 5cm, press the coincidence point with the right hand, wrap the left half of the fourth cross beam with the left hand and pull it out in the direction of the transmission fork at the end of 5cm, so that all the "four-limb fixing wires" of the sheep blank fixing frame are wrapped.

Fourth, bind the sheep blank.

The roast person grasps that back waist of the blank sheep with his right hand, lift the neck bone of the blank sheep with his left hand and puts it on the fixing frame, with the vertical beam of the fixing frame as the dividing line, and the two hind legs are placed between the third beam and the fourth beam; The two front legs are placed between the first beam and the second beam, so that the sheep blank is centered and balanced on the fixing frame. The roaster puts the right forelimb of the lamb blank on the fixing frame 5 cm from the right half end of the first cross beam with his left hand, and holds it firmly; Pull the 20 cm winding wire with your right hand for easy tension, and wind it twice at the cross-shaped joint to fix the right forelimb of the sheep blank. Place the left forelimb of the blank sheep on the fixing frame 5 cm from the left half of the first beam with the right hand, and hold it firmly; Pull the winding of 20cm on this side with your left hand, and then tighten the "cross" knot and wind it twice, winding it to the end and fixing the left forelimb of the blank sheep. 5 cm at the end of the left half of the fourth beam, put the left hind leg of the sheep blank on the fixing frame with the left hand and hold it firmly; With the right hand, pull up the 20cm wound iron wire on the fourth root and tighten it conveniently, and wrap it around the cross joint twice to the end to fix the left hind leg of the lamb blank. Put the right hind leg of mutton blank on the end of the fourth right half of the barbecue grill 5cm with your right hand and hold it tightly; Pull the left hand 20 cm to wrap the wire, then tighten it, wrap it twice at the joint of "X", and then wrap it to the end to fix the right hind leg of the blank sheep, so far the limbs of the blank sheep have been fixed. The roaster grasps the neck bone of the blank with his left hand, the pelvis bone with his right hand, stretches the blank with both hands, stretches the two forearms of the blank, stretches the left and right breast rows of the blank, and stretches the two rear thighs of the blank to the maximum extent, thus adjusting the balance of the blank to the most stable position. The roaster takes out three "trunk-binding iron wires" from his left hand, inserts them in parallel across the spine from the back waist, neck blade and tail root of the lamb blank, holds the wire pliers in his right hand, clamps the penetrated iron wires with the gap at the end of the blade, and then tightens them, so that the spiral part of the iron wires sticks backwards towards the sheep tail, thus preventing unnecessary troubles during baking. The left hand presses the neck tip of the lamb blank on the vertical beam of the fixing frame, and the right hand takes out the "trunk binding silk" from the neck tip, ties it down through the vertical beam, ties it tightly and sticks it upside down. Take a "trunk tie line" to compromise, cut it into two small U-shaped radians, find out the joint between the breast row of lamb blank and the second beam, insert the small U-shaped "trunk tie line" 5~8 cm away from the left and right ends, and fasten it backwards. Just wait for the oven to bake, and the whole process can be controlled in 2.5~3 minutes to complete a roast mutton blank. Because of the time of roasting whole sheep, a sheep roasting machine will bundle about 25 sheep blanks in an hour!

The verb (short for verb) ignites.

After the lamb blank is tied, it will be baked in the furnace. It is worth noting that roasting whole sheep is different from other food processors, because the best time to eat is that if you don't book it two hours in advance, you can't roast it aimlessly. After receiving the notice of ordering food, the goat roaster can only roast the prepared goat blank on the fire. First of all, the preparation for ignition: first, the gasoline blowtorch closes the pressure safety valve. Open the inflatable filler, add 2/3 gasoline, tighten the filler, tighten the pressure relief valve, hold the handle tightly with the left hand, and pump the gas into the bottle with the right hand (generally 50~80 strokes) until the pressure tank can spray oil mist. Put less oil first, and ignite it in the preheating tank for preheating. Take 4.5kg of fruit charcoal and pile it in the cone at one end of the oven. Turn on the preheated oil lamp, light the charcoal pile with blue smokeless flame, turn off the oil lamp and put it in a safe place with a strong blower.

Six, sheep

After the fire was divided, the mutton blank was quickly lit. The specific operation is as follows: the goat roasting master takes the mutton blank to the front of the oven at the Z-bend of the handle bar with his right hand, grasps the cross of the fourth beam with his left hand, lifts the neck of the handle bar with his right hand, and lifts it with his left hand to align the tail fork of the vertical beam with the transmission groove, then the whole vertical beam falls into the three grooves, and starts the traction motor to rotate the fixing frame for bearing the mutton blank.

Seven, adjust the position of the fire

After the sheep is erected, it is necessary to immediately look at the corresponding relationship between the position of the sheep blank on the fixed frame and the center point of the ignition temperature. The center point of scapula at the end of neck bone of goat blank and the root of sheep tail should correspond to the center point of fire temperature. The simplest tool is to take a corresponding photo with long-handled pliers, quickly find a good position and adjust the fire. Because the goat breast is bigger than the leg, the fire at the leg tail is 3-5 pieces less than the chest and shoulder, about 0.5-0.8.

Eight, brush oil and finishing

After stewing the mutton blank for about 5 minutes, the surface of the mutton blank is yellowish, uniform in color and dry, and the oil and water on the lower surface can be clearly seen to stop when rolling. The goat roaster should wear neat special tools, high hats, masks and sanitary gloves for the technicians of "Dr. Li Roasting Whole Sheep". The thumb, forefinger and middle finger of the left hand buckle the "A" type oil cylinder dedicated to roast sheep. The ring finger and the little finger tightly clamp the joint between the handle and the blade of the sharp knife, and the blades are out of phase. The right hand adjusts the direction of the fixing frame to trim and brush the goat blank for the first time: the right hand holds a sharp knife to scrape off the oozing oil and water and return it to the left hand. The function of brushing oil is to protect the surface of sheep blank with "A" oil, so that the inside of sheep blank is heated evenly, and the water is prevented from overflowing to the maximum extent, so that the meat is crisp and tender, and the surface layer has a crisp taste effect. Cover the stew immediately after brushing and trimming. Brush with "A" oil and cut the joint fascia with a sharp knife, so that the goat blank will naturally shrink and present a natural shape. The baking time is about 90 minutes, and the whole process is brushed with "A oil" for 4 times, with the dosage of 45g each time.

Pruning is usually done every 20 minutes. During the second baking, it was observed that the muscles of the joints of the limbs contracted due to heat. At the same time, it is necessary to observe and adjust the corresponding position and size of the fire at any time to ensure the best roast of the whole sheep.

Nine, the last ten minutes

The last ten minutes is the key to the whole barbecue process. At this time, that is, when the "A oil" is brushed for the last time, the fire should be adjusted to a higher temperature and a greater temperature. Only in this way can the surface of the roasted sheep be crispy and delicious. If the fire is small and the temperature is low, the work of roasting sheep will fail. The way to add fire is to remove it from the stove where the party is held. Remember to pay attention to safety when operating! When the roast mutton is golden and bright, stop the machine when the cover is ripe, cut off the thick part of the thigh with a sharp knife, stick it on the leg bone, and draw it back with a sharp knife to open the exposed bone. The scapula is deeply cut horizontally, with both sides cut upward from the knife edge along the neck bone, and the waist is cut horizontally for three times, breaking the spine. At this point, the operation of roasting sheep is completed with a knife. Brush "Dr. Li's special oil B for roasting whole sheep", first sprinkle a proper amount of special powder in it, then sprinkle a little coarse Chili powder and fried white sesame seeds on the surface upside down, and then sprinkle the special powder. A roast whole sheep needs about 50~80g of flour, which should be increased or decreased according to local tastes. Finally, the chopped green onion is inserted into the knife edge, and the noodles are roasted 15~20 seconds, and the best time to control the whole sheep-leaving process is 2 minutes.

Ten, unloading sheep

Turn the handle upward and hold the Z-bend with your left hand. Grasp the handle end upwards, remove the barbecue grill from the transmission groove and lift it to the work frame. Cut 6 binding wires from the surface with the wire pliers of the right hand and pull them out from below. Break the leg bones of the limbs with wire cutters. Reverse the iron tongs with the right hand, put one handle of the iron tongs into the pelvis of the roast sheep tail, and grasp the neck bone with the left hand. At the same time, lift the roast whole lamb with both hands and put it into lettuce leaves with washing and draining. The whole process of unloading sheep should be controlled within 2 minutes, so as to ensure that roasted whole sheep can be presented on the table in front of customers within 5 minutes. Dr. Li's requirement for roast whole sheep is that the operation should be skilled and the movements should be controlled in the shortest time, otherwise the color and taste of roast whole sheep will be affected.

Nutritional Value of Doctor Li's "Roast Whole Sheep"

[Compendium of Materia Medica]: Mutton is sweet, which has the functions of warming the middle warmer, nourishing liver and kidney, benefiting gallbladder and improving eyesight, stimulating appetite and strengthening spleen, benefiting lung and qi, resolving phlegm and relieving asthma. Scientific research has proved that mutton not only has heat energy &; Protein content is high, and mineral elements such as calcium and zinc are higher than beef and pork. Therefore, eating mutton often has curative effect on tuberculosis, tracheitis, anemia, postpartum weakness, soreness of waist and knees and deficiency cold. "Dr. Li roasted whole sheep" is a 70-day high-quality Sophora japonica goat raised with grass as the main raw material, carefully roasted with secret formula and fruit charcoal, and it is a pure natural green food. The roast leg of lamb is shiny and wrapped.