The cooking methods of whole sheep mainly include: killing a sheep, scalding wool with water, and eviscerating. Cook it in boiling water first, and dip it in the prepared seasoning for later use. Second, put the seasoning into the abdominal cavity of the sheep and bake the whole sheep in the oven. The latter is a combination of "roast mutton" and "roast duck" in Mongolian diet in the past. When it comes out of the oven, the smell is full of room, the color is beautiful, the skin is crisp, and the meat is particularly fragrant.