📝 About This Recipe
A crown jewel of Northwest Chinese gastronomy, the Roasted Whole Lamb (Kǎo Quán Yáng) is a legendary feast that embodies the spirit of the Silk Road. This dish features a tender, young lamb marinated in a complex blend of earthy cumin, spicy chili, and savory aromatics, then slow-roasted until the skin reaches a glass-like crunch while the meat remains incredibly succulent. It is more than just a meal; it is a theatrical celebration of Uyghur culinary heritage, offering a symphony of smoky, spicy, and umami flavors.
🥗 Ingredients
The Lamb
- 10-12 kg Whole young lamb (cleaned and dressed, head on or off based on preference)
The Aromatic Wet Rub
- 1 kg Onions (pureed or finely grated)
- 150 g Garlic (minced into a paste)
- 100 g Ginger (minced into a paste)
- 6-8 pieces Eggs (whisked, used as a binder for the crust)
- 200 g All-purpose flour (to help the spice crust adhere)
- 150-200 g Salt (adjust based on lamb weight)
The Signature Spice Blend
- 150 g Cumin seeds (toasted and coarsely ground)
- 100 g Chili flakes (Xinjiang variety) (mild to medium heat)
- 30 g Sichuan peppercorns (toasted and finely ground)
- 20 g Black pepper (freshly cracked)
Basting and Finishing
- 500 ml Vegetable oil (for basting)
- 2 tablespoons Honey (diluted with a little water for color)
- 50 g Toasted sesame seeds (for garnish)
👨🍳 Instructions
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1
Thoroughly wash the lamb inside and out with cold water. Pat it completely dry with kitchen towels; dry skin is essential for a crispy finish.
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2
Using a sharp knife, make several deep incisions in the thickest parts of the lamb (thighs, shoulders) to allow the marinade to penetrate. Do not pierce all the way through the skin.
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3
Prepare the wet rub by mixing the onion puree, garlic paste, ginger paste, salt, eggs, and flour in a large bowl until a thick paste forms.
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4
Rub the entire lamb, including the cavity, with the wet rub paste. Massage it deeply into the incisions you made earlier.
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5
Generously coat the lamb with the signature spice blend (cumin, chili, Sichuan pepper, and black pepper). Ensure an even, thick layer across the surface. Cover and refrigerate for 12-24 hours.
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6
Prepare your roasting pit or a very large commercial rotisserie oven. If using charcoal, ensure the coals are glowing white and provide steady, indirect heat.
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7
Mount the lamb onto a large heavy-duty roasting spit, securing the legs and spine firmly with wire or clamps so it doesn't wobble during rotation.
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8
Begin roasting at a medium-low temperature (roughly 150°C/300°F). If roasting in a closed pit, the moisture from the onions will steam the meat initially, making it tender.
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9
After the first hour, begin basting the lamb every 30 minutes with vegetable oil to prevent the spices from burning and to help the skin crisp up.
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10
Continue roasting for 3-4 hours, depending on the size of the lamb. The internal temperature in the thickest part of the leg should reach 75°C (165°F).
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11
In the final 20 minutes, increase the heat or move the lamb closer to the coals. Brush with the honey-water mixture to give the skin a beautiful mahogany glaze and extra crunch.
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12
Remove the lamb from the heat and let it rest for at least 20-30 minutes. This allows the juices to redistribute, ensuring every bite is moist.
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13
Carve the lamb into large pieces or serve whole on a decorated platter, sprinkling with extra cumin and toasted sesame seeds before serving.
💡 Chef's Tips
Choose a 'fat-tailed' lamb if possible, as the rendered fat provides the authentic Xinjiang flavor profile. If the spice rub begins to darken too quickly, cover those areas loosely with foil. Always use toasted cumin seeds rather than pre-ground powder; the aromatic oils are vital for the fragrance. Ensure the lamb is at room temperature for 1-2 hours before roasting to ensure even cooking through to the bone. For the most authentic experience, use a wood fire (fruitwood like apple or pear is traditional in the region).
🍽️ Serving Suggestions
Serve with hot, fresh Xinjiang Naan bread to soak up the flavorful lamb juices. Pair with a crisp 'Tiger Salad' (Laohu Cai) made of cilantro, scallions, and peppers to cut through the richness. Offer a side of raw sliced onions soaked in vinegar and a bowl of spicy yogurt dipping sauce. Traditionally enjoyed with strong black tea or a bold, tannic red wine like a Cabernet Sauvignon. Provide extra bowls of dry cumin-salt-chili mix for guests to dip their meat into.