Introduction to the roasted whole lamb ceremony: According to historical records, roasted whole lamb was Genghis Khan’s favorite dish, and it was also the highest standard of courtesy for entertaining distinguished guests in Inner Mongolia. The main ingredient of roasted whole lamb is high-quality goat lambs that are about two months old. They are slaughtered and pickled, then the air-dried lamb body is put into the oven and can be eaten after five hours. The roasted whole lamb of Xilamuren Grassland is ruddy in color, with crispy sheepskin and fresh and tender lamb. It is a mouth-watering dish that cannot be missed when visiting the grassland.