In the evening, the snow was still falling, and the chill seeped into every corner.

The hall was as warm as spring, and everyone sat by the charcoal stove, listening to the music and chatting.

At this time, the roasted whole sheep is brought in, and the whole sheep is roasted by the flame until it is golden and crispy, giving off an enticing aroma.

The cook divides the sheep into large pieces, places them on a tray, and sets them in front of everyone.

Each person took a knife and slice small pieces of meat on top of the large pieces of meat and put them on their plates.

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