The roasted whole lamb is a kind of precious dish for entertaining distinguished guests, sacrificing, and for opening ceremony of important festivals. The roasted whole lamb with special favor is famous for color, fragrance, taste and shape. The basic skill in making the roasted whole lamb is like this. Select a tow-year old fat lamb and kill it. After scalding away the fleece and fishing out the viscera, cook the lamb and put the seasonings into the abdominal cavity. Roast the whole lamb in a bakeout furnace. The roasted whole lamb was derived from Mongolian roasted mutton and roasted duck.