Stewed Lamb from Xichuan

Stewed Lamb from Xichuan

　　The grasslands in Li Jiacha Township, Anding Town, Shijiawan Township, and other areas of Zichang County are abundant with thyme (also known as "thymus serpyllum" or "Chinese wild thyme"). Sheep that graze on this grass develop meat that is fragrant and free of any gamy taste. The lamb can be stir-fried or steamed. For stewing, the meat is chopped into chunks with the bone. It is then placed in cold water and simmered over low heat until tender. Salt, prickly ash (Sichuan pepper), chili, ginger, and scallions are added to season the dish, resulting in what is called "Stewed Lamb." Its flavor is delicious, rich yet not greasy, offering a unique taste.