Dingbian Lamb

Dingbian Lamb

Dingbian Lamb is a product protected under geographical indication.

　　Lamb meat is a distinctive local delicacy unique to Dingbian and Jingbian, also known as “slaughtered lamb.” Slaughtered lamb refers to lambs about 40 days old from Tan sheep, primarily male lambs. There are two ways to prepare lamb meat:

　　The first method is steaming. Cut the lamb meat with bones into one-inch cubes, then heat clear oil in a pan until it is 70–80% hot. Add ground Sichuan peppercorn, shredded ginger, sliced garlic, and shredded scallions to stir-fry until fragrant. Put in the meat cubes and stir-fry vigorously over high heat for about 10 minutes until the meat turns white. Add fermented flour sauce, then stir-fry for another two or three minutes until the water in the pan (the meat’s own juices) has evaporated. Transfer the meat to a bowl or basin, place it in a steamer, and steam until cooked. Sprinkle with monosodium glutamate and cilantro before serving. This method yields the best result — the taste is delicious, tender, and fragrant, and it remains enjoyable even after many meals.

　　Preparation: Cut the lamb with bones into cubes. Heat sesame oil in a pot, add Sichuan peppercorn, thyme, shredded scallions, sliced garlic, salt, and fermented flour sauce, stir-fry until fragrant, then cook the meat cubes for 10 minutes. Add warm water and simmer until half-cooked, then transfer to a bowl and steam until fully cooked. When served, garnish with chopped scallions, cilantro — the flavor is deliciously tender, and the taste is beyond description; you have to taste it yourself. It is a premium dish served to honored guests in Dingbian and Jingbian counties.

　　The second method is clear stewing. Put the meat cubes into a pan of oil heated to 70–80% and stir-fry for more than 10 minutes until the meat turns white. Add fermented flour sauce and continue stirring until the meat’s own moisture has evaporated. Then add warm water and salt, and simmer over low heat for about an hour. Add a little monosodium glutamate, shredded scallions, and cilantro before serving.

　　The administrative region of 20 towns and townships currently under the jurisdiction of Dingbian County, Shaanxi Province: Dingbian Town, Zhangyaoxian Town, Haotan Town, Fanxue Town, Hequan Town, Hongliugou Town, Zhuanjing Town, Yanchangbao Town, Bainingjing Town, Anbian Town, Shidonggou Township, Duiziliang Town, Baiwanzi Town, Youfangzhuang Township, Jipan Township, Jiyuan Town, Fengdikeng Township, Yangjing Town, Xuezhuang Township, and Xin’anbian Town.

　　“Letter from the People’s Government of Dingbian County on the Application for the Designation of the Protection Scope of the National Geographical Indication Product – Dingbian Lamb,” Ding Zheng Han [2015] No. 77

　　Yulin City Technical Specifications:

　　DB6127/T026-2015

　　“Processing Technical Specifications for Dingbian Lamb”