Lamb Cloaked in Felt Robe

Lamb Cloaked in Felt Robe

　　Lamb Cloaked in Felt Robe

　　A Tribute Delicacy from the Sheep Village: “Lamb Cloaked in Felt Robe”

　　The “felt robe” is a specially made felt cape used by herders in Yongdeng and other areas to shield against wind and rain. The “Lamb Cloaked in Felt Robe” is a vividly named signature dish of Yongdeng. Historical records indicate that lamb from Jingyuan, Yongdeng, and the Hexi Corridor had already become a tribute to the imperial court as early as the Tang Dynasty. Today, areas such as Pingcheng, Qishan, and Dongshan in Yongdeng are still known as the “Land of Sheep.”

　　The typical preparation of “Lamb Cloaked in Felt Robe” goes as follows: Fresh lamb meat is hung under the eaves to allow it to “shed some moisture.” After a day or two, it is taken down, the lamb’s wool is burned off, and the meat is cleaned and cut into chunks. Oil is poured into a wok and heated until the foam subsides, then sliced red chili peppers and the meat chunks are added and stir-fried. Seasonings are added at the same time. When the meat is about 40–50% cooked, an appropriate amount of water is added. A round piece of dough, flattened thin like a copper coin (this is the “felt robe”), is placed over the lamb meat, and the dish is simmered over low heat. Once the dough is fully cooked and has absorbed the broth, the dish is ready to be served. The resulting lamb is tender, succulent, and has a rich, appealing color.