The tandoor and the charcoal pit are seamlessly connected.
The temperature that didn't have time to drop was instantly reignited.
Moreover, because it's closer to the charcoal fire, the temperature is much higher than inside the tandoor. The highest temperature in the tandoor is only about 350 degrees, at most medium temperature. Wang Fan even specifically controlled the temperature, with the tandoor only reaching 200 degrees at most, which can only be considered medium temperature slow roasting.
Both low-temperature slow roasting and medium-temperature slow roasting have their unique advantages, but how can you taste the most perfect meat without the involvement of high-temperature grilling?
The lamb roasted at medium temperature has already had the fat inside forced out from the inside, with tiny drops of fat gathering on the surface of the lamb, making it look incredibly enticing.
