Nowadays, roasting whole sheep has become a professional ability and has also been included in the assessment criteria. The definition of "special professional ability to roast whole sheep" is: the ability to pickle and paste the slaughtered whole sheep by using the production process of "roasting" and bake them into special flavor products by using special pits. This assessment is applicable to "people who have the ability to apply or prepare to apply for a job or employment", similar to the employment permit.

Competency standards and assessment contents are divided into two aspects: curing and baking. The former includes: calculating the dosage of various materials according to the size of the whole sheep; Curing the whole sheep and judging the curing quality; Identification of the nature and quality of raw materials; 40% of the total. The latter includes the primary processing of main materials, temperature control, time, feeding procedures, etc. And also need to know the structure, maintenance methods and temperature knowledge of pits, accounting for 60% of the total.

The assessment adopts the way of on-site actual operation, and the whole process lasts 180 minutes, and the appraiser is a person with relevant knowledge and practical operation experience.

Sitting in a yurt and drinking koumiss, the herdsmen cut the roasted mutton with a knife and sent it to the guests. The beautiful Mongolian girl sang a song to propose a toast to the guests. Or, outside the yurt, at night, by the campfire, eating roast whole sheep, drinking your favorite beer and enjoying Mongolian songs and dances, is this a beautiful thing?