Boiled Suckling Lamb

Boiled Suckling Lamb

　　The famous local delicacy of Changjiang, boiled suckling lamb, has long enjoyed an outstanding reputation. Visitors from other regions find great delight in savoring this dish.

　　Changjiang Li Autonomous County is the main production area of suckling lambs. The six towns in the county—Changcheng, Changhua, Haiwei, Nanluo, Wulie, and Baoping—are situated in the western part of Hainan Island, along the coastal sandy belt on the western shore of the Beibu Gulf. The area features a mild climate, crisscrossing river branches, lush water plants, abundant tender leaves, and rich medicinal herbs, all providing natural fodder for the sheep. Moreover, the terrain here is uneven with dense small hills and scattered rocks, which encourages the sheep to frequently run and leap while foraging. As a result, the sheep here are all robust, with firm and nutritious meat.

　　Especially the suckling lambs from the livestock farm in Changcheng Township boast shiny wool and well-developed muscles due to the favorable natural environment. Their meat is extremely firm, nutritious, lean like that of wild goats, delicious in taste, and particularly nourishing—hailed as a mountain delicacy.

　　The lamb can be eaten after weaning. After slaughtering, rinse it in cold water for several minutes, then brush the hair with hot ash, scald it with hot water at the right temperature for removing chicken skin, and gently scrape off the hair evenly with a sharp knife to clean it thoroughly. Cut the lamb into two large pieces, place them in a pot, pour in an appropriate amount of cold clear water, add some cooked salt, and simmer slowly over gentle heat until fully cooked. Remove the meat, slice it into small pieces, arrange on a plate, and serve with a dipping sauce made from mashed garlic, sand ginger, oyster sauce, ginger, combined with spices, pepper, premium soy sauce, a little sugar, chili, and vinegar for a sweet, sour, and spicy flavor. Eat it while hot. The taste is incredibly delicious, fragrant, rich, and leaves a lasting aftertaste, greatly stimulating the appetite—one won’t tire of eating it. The broth and internal organs can also be used to cook porridge or paired with the local specialty dish of watermelon rind for even better flavor.