Guyuan Hand-grabbed Lamb

Guyuan Hand-grabbed Lamb

　　 The Guyuan region is rich in lamb production, and there are many ways to enjoy it. The most common is hand-grabbed lamb, simply called "hand-grabbed meat."

    It uses robust lambs under one year old that have not yet eaten grass, which are divided into eight parts by section: four parts from the legs and four from the body, making a total of eight pieces. After washing, they are put into a pot of boiling water and simmered over low heat for one to two hours. Once cooked, each person takes a piece, rubs it with salt, and eats it. The lamb is tender, flavorful, and free of gaminess, making it a premium dish for entertaining guests.      

    Alternatively, castrated sheep aged between one and two years can be used. The meat is cut into large chunks, first soaked in cold water, then rinsed to remove blood. It is then placed in a pot with only a small amount of salt, Sichuan peppercorns, ginger, and a few other minimal seasonings, to eliminate gaminess while preserving tenderness and freshness. When eating, different dipping sauces can be added according to preference, and the meat is enjoyed by hand.

    Hand-grabbed lamb is the most beloved traditional way of eating among both the Hui and Han communities in the area.