Lanping Black-Bone Sheep

Lanping Black-Bone Sheep

Lanping Black-Bone Sheep is a geographical indication certification trademark.

　　Lanping Black-Bone Sheep is a specialty of Lanping County in Nujiang Prefecture, Yunnan Province. It is characterized by its black-colored meat and periosteum, with delicious, tender meat rich in melanin, offering dual health benefits of nourishing yin and yang.

　　Originally called Black-Bone Sheep, it was officially renamed Lanping Black-Bone Sheep in 2006 based on its production area and characteristics. In October 2009, it passed the expert appraisal and acceptance of the National Genetic Resources Identification Committee, and was included in the "National Livestock and Poultry Genetic Resources List" the same year. The Lanping Black-Bone Sheep is a local, dual-purpose breed used for both meat and wool.

　　The Lanping Black-Bone Sheep is a new group derived from local sheep. Years of extensive grazing and management have given it strong foraging ability, a wide range of feed adaptability, a gentle temperament, and ease of management. Its main production area is Tongdian Town in Lanping County, Yunnan Province, where it is concentrated in the villages of Longtan, 1Gong, Jinzhu, Shuifeng, and Fudeng.

　　The Lanping Black-Bone Sheep is characterized by its black-colored meat and periosteum. Research has shown that the melanin in this sheep is identical to that found in Silkie chickens, providing high antioxidant capabilities. It is an extremely rare genetic resource with significant research and development value.

　　"Black-Bone Sheep" are mainly distributed in the high-altitude areas of 1Gong and Longtan villages in Tongdian Town, my county. The local Pumi and Yi ethnic communities also refer to them as "Black Bone Sheep." In appearance, Black-Bone Sheep look no different from ordinary sheep, but upon closer inspection, many differences can be observed: whereas regular sheep usually have chestnut-colored eyes, those of the Black-Bone Sheep are light grayish-black; while typical sheep have pink oral mucosa and gums, those of the Black-Bone Sheep are bluish-green, resembling transparent jade; and parting the wool of a Black-Bone Sheep reveals a bluish-purple color at the base of the hair or behind the elbows. Even more astonishing is that when a Black-Bone Sheep is slaughtered, its skin, meat, bones, and internal organs all appear dark brown, and the broth turns ink-black. According to local residents, Black-Bone Sheep have a milder gamey flavor than other sheep, with more delicate meat and a richer aroma.