Kao Quan Yang (Inner Mongolian Roast Whole Lamb)

1. Thoroughly clean the Whole Lamb, removing any excess fat or glands. Pat the Whole Lamb completely dry with paper towels, both inside and out.

2. In a large bowl, combine Coarse Sea Salt, Cumin Powder, Chili Powder, and Sichuan Peppercorn to create a dry rub.

3. In a food processor, blend Fresh Ginger, Scallions, and Garlic into a coarse paste.