Sunite Lamb

Sunite Lamb

Sunite Lamb is a product protected under geographical indication.

Sunite Lamb is a product with agricultural geographical indication.

　　The Sunite sheep was officially recognized as a superior local breed by the Technical Supervision Bureau of Xilin Gol League in 1986. Sunite sheep are not only large in size, high in meat yield, tender, juicy, and free from gamy odor, but also have a well-developed carcass, beautiful color, thick and compact meat layers, high protein content, low fat content, high lean meat ratio, evenly distributed intramuscular fat, and are rich in various amino acids and fatty acids essential to the human body, making them easy to digest. These qualities make them the ideal raw material for making “hot pot lamb,” earning high praise and widespread popularity among customers both in China and abroad. Sunite sheep are a locally bred superior breed that has developed over time in a semi-desert grassland ecosystem. Officially named by the government of the Inner Mongolia Autonomous Region in 1997, they are characterized by cold resistance, drought resistance, and tolerance to coarse feed. Six-month-old wethers typically weigh an average of 38 kilograms and yield 13 kilograms of meat. Adult wether carcasses usually weigh around 34 kilograms, with net meat reaching 28 kilograms. Thanks to their regular diet of bunchgrass and allium-type forage, the meat is tender, flavorful, juicy, high in protein, low in fat, and free from gamy odor. It has long been considered premium-quality lamb used by Beijing’s Donglaishun Restaurant. According to expert analysis, Sunite lamb contains significantly higher levels of several key amino acids essential to the human body than other types of lamb.

　　The geographical indication protection area for Sunite Lamb is defined according to the scope proposed in the Letter on Confirming the Geographical Indication Protection Area for “Sunite Lamb” (Xi Zhi Zi [2007] No. 34) issued by the People's Government of Xilin Gol League, Inner Mongolia Autonomous Region. This includes the current administrative regions of Sonid Left Banner and Sonid Right Banner in Inner Mongolia Autonomous Region.

　　Geographic Scope

　　The protected geographical indication area for Sunite Lamb covers 12 sums (townships) and 104 gachas (villages) within the administrative areas of Sonid Left Banner, Sonid Right Banner, and Erenhot City in Xilin Gol League, Inner Mongolia Autonomous Region. Located in the northwest of Xilin Gol League and the southeast of the Mongolian Plateau, the area lies between 111°24′–115°12′ east longitude and 42°45′–45°15′ north latitude. The total grassland area spans 59,000 square kilometers. The annual sheep inventory is 1.45 million, with an annual slaughter of 1 million sheep and an output value of 467 million yuan.

　　Natural Ecological Environment and Humanistic Historical Factors

　　(1) Soil and Landform: The soil is mainly composed of chestnut soil, brown calcareous soil, and aeolian sandy soil. The landform is dominated by high plains, interspersed with hills, sand dunes, and lake basin lowlands.

　　The vegetation is primarily desert steppe and dry steppe. The main types of grassland nutrition are nitrogen-carbon based, and the high-quality forage mainly includes needlegrass, cleistogenes, sand couch grass, Artemisia frigida, allium species, and Caragana microphylla.

　　(2) Hydrological Conditions: There are no perennial rivers in the production area of Sunite sheep. Surface water amounts to 17.1725 million m³, while groundwater totals 544.9407 million m³. The primary sources of groundwater recharge in the region are atmospheric precipitation, followed by runoff infiltration from valleys and lateral flow, with a total annual recharge of 355 million m³. The annual groundwater extraction and utilization volume is 150 million m³.

　　(3) Climatic Conditions: The climate is classified as temperate continental monsoon, characterized by arid and semi-arid conditions. The average annual temperature ranges from 1.5–2.6°C; the accumulated temperature above 10°C is 2,100–2,500°C, with a frost-free period of 130–140 days; the average annual precipitation

　　is about 200 mm, the average annual relative humidity is 54–52%, and the average annual evaporation is 2,425 mm. The annual sunshine duration is 3,196.4 hours, with an average annual wind speed of 5.0–6.2 m/s. The area experiences the most windy days annually, with 70–76 days of strong winds.

　　The climate features long, cold winters, dry springs with frequent strong winds, short and warm summers with concentrated rainfall,

　　and sharply dropping temperatures in autumn with early frosts.

　　(4) Humanistic and Historical Background: Sunite lamb has a history of at least 600 years, dating back to the Ming Dynasty. Known in traditional Chinese medicine for functions such as “strengthening muscles and bones, nourishing vitality, stimulating appetite, strengthening the spleen, fortifying kidneys, and enhancing liver function,” local women traditionally consume lamb soup and lamb porridge during childbirth. Historical records from the Ming Dynasty mention Sunite feudal lords sending Sunite sheep along the Zhangjiakou–Kalgan Trade Route as tribute to the Ming court, marking the beginning of Sunite lamb being exclusively supplied for imperial use. It was also during this period that the “hot pot” dining style from northeastern China and Mongolia was introduced to the capital. Today, the wildly popular Donglaishun hot pot in Beijing has further enhanced the fame of Sunite lamb.

　　Production Technical Requirements

　　(1) Origin Selection and Special Provisions: The breeding of Sunite sheep strictly follows natural grazing practices on the Sunite Grassland to ensure a pure, natural, and pollution-free growth environment.

　　(2) Breed Selection and Specific Requirements: The Sunite sheep is a cold-resistant, coarse-feed-tolerant, grazing-suited, small-fat-tailed breed with excellent meat quality. Breed selection must comply with DB15/211-95 standards.

　　(3) Production Process Management:

　　1) Maintain a purely natural herding method through free-range grazing to ensure the purity of raw materials.

　　2) Watering Conditions: Sheep drink from wells during summer, spring, and autumn, and rely mainly on natural snow in winter.

　　3) Disease Prevention: Timely vaccinations such as the triple vaccine and foot-and-mouth disease inoculation are administered annually. Deworming is carried out in early spring, and medicated baths are conducted in summer and autumn. Efforts are strengthened to prevent lamb diseases and improve lambing and survival rates.

　　(4) Sunite Lamb Processing:

　　1) Suitable Slaughter Age: Lambs over 6 months old (weighing over 35 kg), adult wethers (over 65 kg), and ewes (over 50 kg).

　　2) Slaughter follows Islamic customs. The slaughterhouse complies with GB/T17237 standards, and slaughter inspections follow NY/T467 regulations.

　　3) Ensure complete bleeding during slaughter with no blood stasis.

　　4) Remove skin, head, hooves, internal organs (including kidneys), sheep fat, major blood vessels, udders, and reproductive organs.

　　Remove the three glands (thyroid, adrenal gland, and affected lymph nodes).

　　Typical quality characteristics of the product and regulations on product quality and safety

　　(1) Appearance characteristics of Sunite sheep: Large body size, sturdy build, and well-proportioned structure. Under the conditions of year-round grazing on local natural grasslands, their minimum production indicators are:

　　① Birth weight of lambs: Male lambs 4.5 kg, female lambs 3.5 kg; Weight at 4 months: Breeding male lambs 35 kg.

　　② Meat production performance: Slaughter rate of adult wethers over 55%, and over 50% for 1.5-year-old wethers; Net meat rate of adult wethers over 45%, and over 40% for 1.5-year-old wethers.

　　③ Reproductive performance: Lambing rate of ewes is 110%.

　　(2) Flavor characteristics of Sunite lamb: Sunite lamb is known for its rich aroma, tender texture, well-balanced fat and lean, juicy without being greasy, and is refreshing to eat. The broth becomes clear and transparent after boiling, and the fat has a fragrant taste, leaving a pleasant aftertaste without heaviness. Analysis shows its nutritional value is higher than similar products: pH value of 6.46; moisture content of 72.80%; high crude protein content, averaging 19.59%; low crude fat content, averaging 3.14%; and high levels of various amino acids, especially glutamic acid and aspartic acid, which are significantly higher than in other types of lamb.

　　(3) Product quality control:

　　① Sunite sheep production must comply with the DB15/211-95 standard.

　　② Sheep slaughter quarantine must follow the Ministry of Agriculture's NY467-2001 "Hygienic Quarantine Specifications for Livestock and Poultry Slaughter," which includes pre-slaughter inspection, post-slaughter examination, and post-inspection handling.

　　③ Hygiene indicators for lamb products must meet the National Quality Inspection Bureau's GB2723 "Hygienic Standards for Fresh Beef, Fresh Mutton, and Fresh Rabbit Meat" and GB2709 "Hygienic Standards for Frozen Mutton."

　　④ Product production and sales must adhere to relevant laws and regulations such as the "Agricultural Product Quality and Safety Law" and the "Animal Epidemic Prevention Law."

　　Packaging and labeling regulations

　　(1) Cutting requirements: Cut and package according to demand for specific cuts of meat.

　　(2) Frozen processing: For frozen lamb, the deep center temperature of the meat must reach 0°C–4°C within 24 hours, and the deep center temperature of frozen lamb must not exceed -15°C.

　　(3) Product packaging: The temperature in the packaging room should be below 15°C. Packaging must be labeled with the words “Sunite Lamb.”

　　(4) Storage: Fresh meat cold storage should be kept clean and hygienic, with a temperature of 0°C–4°C; frozen meat in frozen storage should be stacked by category on pallets, clearly labeled, and maintain a certain distance from walls, ceilings, and pipes, with a temperature below -18°C.

　　(5) Transportation: Fresh meat should not be transported uncovered; when loading fresh or frozen meat, do not step on or let it touch the ground; transport containers and vehicles must be thoroughly cleaned and disinfected before and after use.