Large chunks of boiled lamb

Large chunks of boiled lamb

　　Qinghai locals excel at cooking large chunks of boiled lamb. The meat is tender, easy to chew, rich but not greasy, with minimal seasoning yet full of aroma. On festive occasions or when honored guests arrive, hosts will serve large chunks of lamb as a gesture of respect.

　　　　Preparation of large chunks of boiled lamb: First, cut the lamb (with bone) into fist-sized pieces, then put them in a pot of cold water. Add coal or firewood and boil over high heat. In no time, a layer of blood foam floats to the surface, which the housewife continuously skims off with an iron ladle. After boiling vigorously for half an hour, switch to low heat and simmer slowly. At this point, another layer of scum rises to the top, which is again skimmed off. After one hour, the meat is nearly cooked and the aroma fills the air. The housewife adds a ladle of salted water to the pot (the amount of salted water is based entirely on experience—no tasting is done and it is never added a second time), achieving the perfect level of saltiness. Only salt is used as seasoning during the cooking process, with no other condiments added.

　　　　When the meal progresses to a certain point, the host arranges the cooked chunks of lamb on a large porcelain plate according to their quality, places a small knife beside it, and personally brings it to the dining table. With a gesture, the host invites guests to try the meat. If guests hesitate to cut the meat themselves, the host will carve the chunks into smaller pieces and offer the best cuts to the elders. At this point, guests no longer hold back and eagerly start grabbing piece after piece, savoring the delicious lamb with great enjoyment.