It seems like you're describing a traditional dish that involves stuffing a whole sheep with a pilaf mixture and baking it in the oven. This dish is quite common in some Middle Eastern and Central Asian cuisines and is known by different names in various regions.

One of the most famous versions of this dish is called "Ozbek Pilav," also known as "Plov" or "Pilaf." It's a popular dish in Uzbekistan and other Central Asian countries. The dish is often prepared for special occasions and gatherings due to its grand presentation and rich flavors.

Here's a general outline of how this dish is typically prepared:

Ingredients:

1 whole sheep, cleaned and prepared for stuffing
15 kg of pilaf (rice, meat, and various spices)
Onions, carrots, and other vegetables (optional, for added flavor)
Vegetable oil or clarified butter (ghee)
A mixture of various spices (cumin, coriander, paprika, black pepper, etc.)
Salt to taste
Instructions:

Prepare the pilaf mixture: The pilaf will typically include rice, meat (usually lamb or beef), and various spices. The exact recipe may vary depending on regional preferences and family traditions. The rice and meat are usually cooked together with flavorful spices to create a fragrant and tasty mixture.

Stuff the sheep: Fill the cleaned and prepared sheep's cavity with the prepared pilaf mixture. Make sure to pack it tightly to ensure even cooking and to impart the flavors of the pilaf into the meat.

Sew the sheep's cavity: To keep the pilaf inside and to prevent it from falling out during cooking, sew the opening of the sheep's cavity using kitchen twine or similar food-safe materials.

Season the sheep: Rub the outside of the sheep with a mixture of spices, salt, and oil or clarified butter. This will add more flavors to the meat and create a delicious crust during baking.

Baking: The stuffed sheep is then traditionally baked in a large oven, often in a special underground tandoor or in a conventional oven. The cooking time will depend on the size of the sheep and the oven temperature.

Garnish and serve: Once the sheep is cooked to perfection and the pilaf inside is fully cooked and infused with the meat's flavors, it's time to serve. The sheep is often presented whole on a large platter, and the pilaf is served alongside it.

This dish is a true delicacy and is enjoyed as a centerpiece at festive gatherings, celebrations, and special occasions. It's worth noting that the cooking process is quite labor-intensive and time-consuming, but the final result is a memorable culinary experience with an oriental taste that is rich, flavorful, and aromatic.