Tsagaan Sar Sheep Back

Name: Tsagaan Sar Sheep Back
Prep time: 20 min
Cook time: 180 min
Total time: 3 h 20 min
Yield: 1
Cuisine: Mongolia
Ingredients: Whole sheep's back (uuts cut), bone-in — 1 (approximately 3–4 kg / 6.5–9 lb); Salt — 2 tbsp; Black pepper — 1 tbsp; Oil — 2 tbsp

The Quirky Foodster Team

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20 min

Prep

180 min

Cook

Servings

Ingredients

Whole sheep's back (uuts cut), bone-in — 1 (approximately 3–4 kg / 6.5–9 lb)
Salt — 2 tbsp
Black pepper — 1 tbsp
Oil — 2 tbsp

Method

Preheat the oven to 160°C (325°F).
Season the sheep's back generously with salt, pepper and a rub of oil.
Place in a roasting pan and roast for 2.5–3 hours, basting occasionally with the pan juices, until the meat is deeply tender.
Let rest for 15–20 minutes before carving.
Present the whole piece at the centre of the table, traditionally offering the first piece to the most senior guest before carving further to share among everyone present.

Introduction: A whole roasted sheep’s back, ceremonially carved and shared at the head of the table, the centrepiece of Tsagaan Sar celebrations.

Cultural Background: The sheep’s back (uuts) holds a place of honour at Tsagaan Sar, Mongolia’s Lunar New Year celebration, traditionally presented to the most senior family member first as a mark of deep respect before being shared among all the guests.

Tips: Basting regularly keeps the meat moist during the long roasting time. Let the meat rest properly before carving so the juices redistribute rather than run out.

Variations: Some households steam or boil the sheep’s back instead of roasting, depending on regional tradition. Serve alongside buuz and dairy products for the full Tsagaan Sar table spread.

Storage: Refrigerate leftover meat in an airtight container for up to 3 days.

Reheating: Reheat gently, covered, in an oven at 150°C (300°F) with a splash of stock or water, until warmed through, to avoid drying out.

Nutrition: Per serving (approx.): 420 kcal, 32 g protein, 30 g fat, 0 g carbohydrate.

FAQs:

Q: Why is this cut of meat so significant?

A: The sheep’s back is considered an especially respectful

Q: Is this dish only eaten at Tsagaan Sar?

A: It is most strongly associated with this holiday, though