Hot Spring Hand-held Lamb

Hot Spring Hand-held Lamb

　　Hand-held lamb is a specialty dish from Wenquan County in Bortala Prefecture, Xinjiang. Commonly referred to as “hand-held meat,” it gets its name because it is eaten by hand, with diners slicing the meat directly using a knife. The meat is tender, juicy, and full of authentic flavor, with a delicious broth that is rich and the lamb is succulent and tender.

　　Hand-held lamb, commonly known as “hand-held meat,” earned its name because it is eaten by hand, sliced with a knife. It is a traditional famous dish of Wenquan County. The lamb, still on the bone, is cut into several small pieces and placed in a pot of boiling water without adding salt or other seasonings. It is then quickly boiled over high heat and served immediately, often dipped in sesame salt. The meat is tender, juicy, and full of authentic flavor, with a rich and delicious broth and succulent texture. When honored guests arrive, locals always serve this dish. To the warm-hearted herders, not offering hand-held lamb to guests would mean failing to fully express their hospitality. For travelers, visiting the grasslands without trying hand-held lamb is like missing out on experiencing the true flavors of nomadic cuisine.