Xinjiang's mutton is fresh and has no goaty flavor. Roasted whole lamb with wethers or fat lambs within one year old as the main ingredient is a well-known dish of Xinjiang. It is called "Dunuerkawafu" in Uighur. Kill the wether or lamb and clear its hooves and viscera. Beat fine flour, salty water, eggs, curcuma longa, pepper powder and cumin powder until smooth. Then daub the whole body of the wether or lamb averagely with the paste. Pierce through it from the head to the tail with a wood stick nailed on. Put the stick in a special-made nang-oven. Cover the oven tightly and continually turn the stick over accompanying observation. It is done after roasted for about one hour.