Shenchi Lamb

Shenchi Lamb

Shenchi Lamb is a product with geographical indication.

　　Shenchi is a traditional agricultural and pastoral interlaced area, boasting naturally superior conditions for developing the lamb industry. In recent years, based on local realities, we have vigorously implemented the strategic adjustment of the agricultural structure through “returning farmland to grassland and raising livestock in pens for increased income.” We have adopted moderate household breeding models such as “5+3” and “6+1,” as well as intensive breeding in standardized farming communities, leading to rapid development of the lamb industry. Currently, the county has 300,000 mu of artificially planted grass, 510,000 sheep, 110 demonstration villages for scaled breeding, 5,200 demonstration households for pen-fed breeding, 35 standardized breeding communities, and animal husbandry income accounts for over 60% of per capita rural income. The “lamb industry” has become a leading sector in boosting farmers’ income and prosperity.

　　Shenchi Lamb dates back to the Spring and Autumn and Warring States periods, with a history of at least 2,000 years. During the Spring and Autumn period, Shenchi was part of the land of the northern Di people, and in the Warring States period, it was a nomadic area of the Loufan. With its rugged mountains, dense forests, fertile slopes, and lush grass, it was largely a grazing ground for the Qihu nomads. According to the “Book of Wei: Biography of Erzhu Rong,” after the Northern Wei Dynasty established its capital in Pingcheng, Shenchi was designated as an imperial domain and granted to the Xianbei Erzhu clan as pastureland. With thousands of cattle and sheep, it became a nationally renowned estate of wealth. Although “lamb hot pot” is a famous dish enjoyed across China, legend has it that its survival is linked to Shenchi Lamb. Seven hundred years ago, when Kublai Khan, the founding emperor of the Yuan Dynasty, was leading his army on a campaign, he stopped and set up camp at Huatai Slope in Yijing Town, Shenchi. Suddenly craving the prairie delicacy “stewed lamb,” his accompanying chef, unable to source fat lambs from the grasslands, bought local sheep, slaughtered them on the spot, and prepared the meat. Unexpectedly, enemy forces suddenly approached, leaving no time to cook a stew. The quick-thinking chef sliced the lamb thinly, stirred it briefly in boiling water, and as soon as the meat changed color, scooped it into a bowl, added some seasonings, and served it. To everyone’s surprise, Kublai Khan, too hungry to be picky, found it uniquely delicious—and by coincidence, the Yuan army achieved a great victory in the battle that followed. Upon returning to the capital, Kublai Khan ordered the chef to recreate the dish at a celebratory banquet, suggesting more seasonings be added. The dish received high praise, and Kublai Khan named this style of lamb “hot pot lamb.” As the fame of “lamb hot pot” spread, Shenchi Lamb also gained renown throughout Shanxi and was passed down through generations. Since the founding of the People’s Republic of China, lamb production has become a traditional industry for the people of Shenchi. Shenchi sheep are an inherent advantage livestock breed in the county and an important source of income for local farmers. The “Three Treasures of Shenchi” are “yams, oat noodles, and sheepskin coats.” The harsh climate led locals to use Shenchi sheep hides to make warm fur clothing, contributing to the development of the Shenchi sheep breed. Shenchi sheep are highly adaptable, resistant to disease and cold, tolerant of coarse feed, fast-growing, and suitable for mountain grazing. In 2002, Shenchi County was designated by the Shanxi Provincial Party Committee and Government as one of the 30 counties in the Yanmen Pass Ecological Animal Husbandry Economic Zone. In recent years, it has also become one of the province’s demonstration counties for advantageous agricultural products (lamb). Shenchi sheep have entered a new phase of rapid development. The breed has been listed as a key scientific and technological research project by the Chinese Academy of Agricultural Sciences, the Shanxi Provincial Department of Agriculture, and Shanxi Agricultural University. Led by the Animal Husbandry Bureau and in collaboration with Lvyu Lamb Breeding Company, large-scale selective breeding and purification of the breed have been carried out. This has resulted in a sheep breed that is highly adaptable, disease-resistant, cold-tolerant, productive, and genetically stable—creating excellent conditions for the industrial development of Shenchi Lamb.

　　External Sensory Characteristics: Shenchi sheep have white wool, a sturdy physique, relatively large body size, broad and deep bodies, wide chests, straight backs and waists, long bodies, well-developed front and rear sections, and a distinct meat-type conformation. They have thick, sturdy limbs, medium-length foreheads, raised nasal bridges, horns in rams (sometimes absent), mostly hornless ewes, short fat tails, strong vitality, excellent adaptability to nomadic life, tolerance to coarse feed and cold, fast market readiness, and good meat and fat production capabilities. They are widely distributed and numerous. Shenchi Lamb is of high quality, mainly characterized by a large proportion of hind leg and shoulder meat, fine and tender muscle texture, compact and attractive meat cuts, high protein content, low fat content, yet with high intramuscular fat, and uniformly distributed subcutaneous fat across the body. Lamb meat has a mild gamey flavor, delicious taste, fine fibers, fewer tendons, tenderness, juiciness, and is easy to digest. It is convenient for preparation methods such as hot pot, stir-frying, stewing, and roasting. When hung upside down, the carcass shows a “U” shape between the two hind legs, with well-developed and plump muscles, a large eye muscle area, not thick but evenly distributed surface fat. A cross-section at the sixth rib shows an “O” shape. Shenchi Lamb is known for its rich aroma, tender and juicy meat with alternating fat and lean, richness without greasiness, and a pleasant mouthfeel. When boiled, the broth is clear and transparent, and the fat has a delicate fragrance, making it enjoyable without being heavy.

　　The geographical indication protection area for Shenchi Lamb covers 250 administrative villages across 3 towns and 7 townships in Shenchi County, Xinzhou City, Shanxi Province. These include Longquan Town, Yijing Town, Bajiao Town, Changzhen Township, Liebao Township, Dayanbei Township, Donghu Township, Hezhi Township, Hubei Township, and Taipingzhuang Township. The geographical coordinates are between 111°42′ and 112°18′ east longitude, and 38°56′ and 39°24′ north latitude, with elevations ranging from 1,320 to 1,680 meters. The county covers a total area of 1,457 square kilometers. It has an annual sheep inventory of 300,000, an annual slaughter of 250,000, and an annual output of 4,000 tons.

　　Geographic Scope

　　The geographical indication protection area for Shenchi Lamb covers 250 administrative villages across 3 towns and 7 townships in Shenchi County, Xinzhou City, Shanxi Province. These include Longquan Town, Yijing Town, Bajiao Town, Changzhen Township, Liebao Township, Dayanbei Township, Donghu Township, Hezhi Township, Hubei Township, and Taipingzhuang Township. The geographical coordinates are between 111°42′ and 112°18′ east longitude, and 38°56′ and 39°24′ north latitude, with elevations ranging from 1,320 to 1,680 meters. The county covers a total area of 1,457 square kilometers. It has an annual sheep inventory of 300,000, an annual slaughter of 250,000, and an annual output of 4,000 tons.

　　Product Quality and Characteristic Features

　　1. External Sensory Characteristics: Shenchi sheep are highly adaptable, excel in nomadic life, tolerate coarse feed and cold, reach market size quickly, and have strong meat and fat production capabilities. They are widely distributed and numerous. Shenchi Lamb is of high quality, mainly characterized by a large proportion of hind leg and shoulder meat, fine and tender muscle texture, compact and attractive meat cuts, high protein content, low fat content, yet with high intramuscular fat, and uniformly distributed subcutaneous fat across the body. When hung upside down, the carcass shows a “U” shape between the two hind legs, with well-developed and plump muscles, a large eye muscle area, not thick but evenly distributed surface fat. A cross-section at the sixth rib shows an “O” shape. Shenchi Lamb is known for its rich aroma, tender and juicy meat with alternating fat and lean, richness without greasiness, and a pleasant mouthfeel. When boiled, the broth is clear and transparent, and the fat has a delicate fragrance, making it enjoyable without being heavy. 2. Internal Quality Indicators: Analysis shows its nutritional value exceeds that of similar products: pH value is ; moisture content is 68.7%; protein content is high at 22.8 g/100g; fat content is relatively low at 7.1 g/100g; various trace elements are present in significant amounts, especially iron and zinc, which are higher than in other types of lamb. 3. Product Quality Control: 3.1 Shenchi Lamb production must comply with the NY5147-2008 standard. 3.2 Sheep slaughtering and quarantine must follow the Ministry of Agriculture’s NY467-2001 “Livestock and Poultry Slaughtering Hygiene Quarantine Standards” for pre-slaughter and post-slaughter inspection and handling. 3.3 The hygiene indicators of lamb products must meet the national standards GB2723 “Hygiene Standards for Fresh Beef, Fresh Lamb, and Fresh Rabbit Meat” and GB2709 “Hygiene Standards for Frozen Lamb.” 3.4 Product production and sales must adhere to relevant laws and regulations such as the “Agricultural Product Quality and Safety Law” and the “Animal Epidemic Prevention Law.”