The fragrance of carbon is used in the chinese sheep base in montsilin guelleh's savannah, as a raw material for herbal medicine, pure natural ecological farming, clean lambs, and the perfect taste, colour and tender leg. It is an option to attract the meat-eating people, with a unique process, with more than 20 fine smelts to pick up the legs of the sheep, baked legs of the sheep and the yellow, the guacamole, the ten fragrances and the onions, and the aksuzuzun. The sheep's legs are roasted with carbon fire, fresh and delicious. To experience a completely primitive wild eating that brings people back to nature, back to the past and forgets my feelings. The baking of lamb legs as an emerging business will become a popular eating culture in the north and south of the country. The roasted lamb leg evolved from the roasted goat to be a famous dish for guests in huronbel. The roasted lamb leg has evolved over a long period of cooking, and has been hailed as "unseen, smelling snorting."...