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... t 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 ...
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