In Great Border, roasting whole lamb is almost always done in a nang pit.
After rubbing the lamb with a secret marinade, put charcoal in the heated nang pit, hang the lamb inside, and finally seal the mouth of the nang pit, allowing the high temperature within to cook the lamb through roasting.
Since he was already in Great Border, naturally he had to adapt to local customs and use the nang pit.
In fact, the high temperature generated by the well-sealed nang pit is incomparable to open-air roasting.
The huge iron rack had already been cleaned, and the marinated lamb was spread flat on the rack, with each part firmly fixed with thin iron wires.
Generally, in Great Border, roasting whole lamb doesn't require binding it to an iron rack, but this lamb was really too big, and without binding it to the rack, it might break under its own weight. This way is safer.
The most important thing is that Wang Fan didn't plan on roasting in the nang pit the whole time.
