Hand-Pulled Lamb in Changji

Hand-Pulled Lamb in Changji

　　A method of eating lamb that originated from the Kazakh ethnic group, named for the traditional way of eating it by hand. The preparation is relatively simple: bone-in lamb is first cut into chunks, then boiled in clear water until cooked. After removing the meat, it is topped with minced onions, salt, and drizzled with some hot broth. This lamb is tender and flavorful, rich with aroma yet not greasy. It can be eaten on its own or with the broth, and is a beloved dish served to guests by locals. Particularly when made with young lamb, it is called “lamb meat” (羊羔肉), and its taste is even more exceptional. (Changji)