Beijing Roast Lamb

Beijing Roast Lamb

　　The tradition of eating grilled meat was introduced by the Mongols. Beijingers have had a fondness for grilled meat for about a thousand years. As far back as the Ming Dynasty, whenever it snowed in the imperial palace, people would gather in warmed rooms to admire plum blossoms and enjoy grilled meat. But in modern times, eating grilled meat has become a popular form of leisure and entertainment, with enthusiasm for it remaining strong all year round.

　　Carefully selected tender beef and lamb are sliced thinly like willow leaves using pointed steel knives, marinated with over eighty different seasonings, then grilled on a special griddle. Scallions and cilantro are sprinkled on before serving, and it’s delicious when eaten with melon strips, pickled garlic, and other sides.

　　When Beijingers talk about grilled meat, they always mention “Nanyuan in the South, Ji in the North.” Here, “Nanyuan” refers to Roast Meat Yuan, located inside Xuanwumen. For over a hundred years, its roast beef has been “fragrant enough to fill the room, tender and delicate like tofu,” winning favor among both domestic and international guests.

　　Located along the eastern shore of Qianhai Lake in Shichahai, “Beiji” Roast Meat Ji selects its ingredients meticulously and offers a unique way of eating, which gives it a distinctive flavor. Many notable figures have enjoyed it, such as Lao She, Mei Lanfang, and Ma Lianliang. Mr. Pu Xinyu once inscribed a plaque for Ji’s roast meat, reading “Lotus Pond Villa.”

　　——The Making Method of Beijing Roast Lamb——

　　 The method for making “Roast Lamb” can also be applied to other parts of a whole sheep, such as the head, neck, hooves, belly, large intestines, liver, lungs, heart, and diaphragm. However, the head, hooves, and “scorpion” (a certain cut) do not need to be fried. When served together on one platter, it is called “Whole Roast Sheep.” If you use the broth from the roast lamb, add some pieces of roast lamb and a few fresh Sichuan peppercorns (which are soaked in sesame oil in a sealed jar), and serve it with noodles, this dish typically becomes available around the second lunar month each year according to Beijing’s culinary customs, and is taken off the menu around August or September. This dish is tender, fragrant, richly flavored, crispy outside and tender inside, not greasy, and golden in color. It pairs best with baked wheat cakes and is also great with drinks.

　　Ingredients: 5000g lamb, 25g spices, 120g mushrooms, 700g yellow thick soybean paste, 20g medicinal herbs, 50g black thick soybean paste, 2.5g rock sugar, 25g scallion and ginger, 100g salt, 1000g sesame oil.

　　Making the Broth: Place an iron pot over high heat, add 7500g water, then put in the yellow thick soybean paste, black thick soybean paste, and salt. Stir well. When the mixture is about to boil, skim off the foam and residue, and simmer for 20 minutes to make the soybean paste broth. Strain it through a fine cloth bag into a basin for later use.

　　Pre-Cooking the Meat: Wash the lamb and soak it in water for 20 to 40 minutes. Drain the water and cut it into 33cm square pieces. Put 2500g of the soybean paste broth into a pot, add scallion segments, ginger chunks, rock sugar, and spices. Bring to a boil over high heat, then add the lamb pieces one at a time. Cook for 15 minutes, flip the pieces, and cook for another 5 minutes until the meat firms up, then remove.

　　Boiling the Meat: In the same pot used for pre-cooking, first place crushed bones at the bottom, then sprinkle half of the medicinal herbs. Put the tougher pieces of meat at the bottom and the tender ones on top, stacking them neatly. Then sprinkle the remaining half of the medicinal herbs, cover the meat with a bamboo board, and place a basin of water on the board to press the meat down. Bring to a boil over high heat, then gradually add the remaining soybean paste broth in several batches. Cook for 30 minutes and check if the flavor is right. If the broth is too bland, add salt as needed. Continue to boil over high heat for another 30 minutes, then reduce to low heat.

　　Frying the Meat: Place a wok over high heat, pour in the sesame oil, and when it is just about to smoke, add the lamb pieces one by one. Fry both sides thoroughly and serve them as soon as they’re ready.

　　Key Points for Preparation:

　　1. Use Inner Mongolian castrated sheep from the northern region, selecting the flank, rib, and neck cuts.

　　 2. When pre-cooking the meat, place the skin side down to prevent burning. Wait for the broth to boil after adding each piece to avoid fishy taste. Do not undercook.

　　 3. During the initial frying, white bubbles will form around the edges. Fry for about 10 minutes until the entire surface is covered with white bubbles, indicating that it’s fully fried.