Eastern Lamb

Eastern Lamb

　　Eastern Lamb

　　A famous local flavor dish from Hainan, Eastern Lamb. As one of Hainan’s renowned specialties, it comes from the coastal areas of Dongfang City and is known for its naturally flavorful meat. Typically, lambs weighing 4–5 kilograms that have not yet begun grazing on slopes are selected for this dish.

　　Ingredients:

　　One Eastern lamb, 50 grams of fine salt, 25 grams of MSG, appropriate amounts of scallions, ginger, and star anise.

　　Preparation:

　　1. Bleed the lamb, scrape off the hair, cut open the belly to remove the internal organs, wash clean, and hang to drain the moisture.

　　2. Fill a pot with water (enough to submerge the lamb), place the lamb in the pot, add fine salt, MSG, scallions, ginger, star anise, and other seasonings. Simmer over low heat until the water is just barely boiling, and cook until just done (tested by inserting a bamboo skewer into the leg meat — no blood should seep out). Then remove the lamb.

　　3. Cut the cooked lamb into pieces with the skin and bones, arrange on a plate, and serve with a dipping sauce made of minced garlic, soy sauce, sesame oil, rice vinegar, and chili.

　　Characteristics:

　　White in color, rich in aroma, tender and smooth in texture, free of gaminess and greasiness, with a unique flavor.