Lamb Skin Stewed Lamb

Lamb Skin Stewed Lamb

　　Lamb Skin Stewed Lamb

　　Living in the city, while enjoying a hot pot with lamb skin-on, I am reminded of the distinctive flavors of my hometown, the Yi ethnic village.

　　The most unique aspect of stewing lamb using sheepskin is its freshness. First, a plump black goat is slaughtered, then its skin is carefully peeled off intact while still hot. The intestines and stomach are thoroughly cleaned, and the lamb meat, along with the bones, is chopped into walnut-sized pieces and placed inside the sheepskin. Six pre-soaked firewood stakes are fixed in six directions, and then the corners of the sheepskin are tied to the stakes. An appropriate amount of mountain spring water and salt is added to the lamb.

　　First, the lamb is brought to a boil over high heat, then simmered gently over low heat for about four hours until it’s done.