The roasted whole lamb here was pit-roasted.
Unlike the common roasted whole lamb in Yi Province, it wasn't cooked by rotating on a rack but more like baking naan—it was hung in a pit against the walls and then slowly roasted.
Hence, it was also called naan-pit roasted whole lamb.
The texture and flavor of lamb prepared this way were very different from those of Yi Province's usual roasted whole lamb. Because it wasn't continuously brushed with oil and seasoned heavily during cooking, its primary flavor came from the sauce smeared on the lamb before roasting and a light pre-roasting marinade, which left the meat red.
Of course, Zhou Li had eaten here before.
It tasted the same as before.
But this time, the owner threw in some naan and allowed customers to serve themselves side dishes—refreshing pickled vegetables that complemented the meat far better than eating the meat alone.
「Half an hour later.」
