Flavorful Meat Dish: Hand-Pulled Lamb

Flavorful Meat Dish: Hand-Pulled Lamb

　　Flavorful Meat Dish: Hand-Pulled Lamb

　　Hand-pulled lamb is the most commonly used and favorite meal of grassland herders, as well as an essential dish when entertaining guests. Over time, it has become something of a notion that visiting the grasslands without trying hand-pulled lamb means you haven’t fully experienced the local food culture and charm—making the trip feel incomplete. For the herders, not serving hand-pulled lamb to guests would mean not fully expressing their hospitality. Therefore, serving hand-pulled lamb to guests from afar has become a customary practice in the Mongolian grassland regions.

　　The cooking method for hand-pulled lamb involves selecting a tender and fat sheep, either a ewe or a goat. After slaughtering and skinning, the head and hooves are removed. Then, using a sharp Mongolian knife, the meat is separated bone by bone along the joints, keeping the bones and meat intact. Once the bones and meat are separated, they are placed in a pot with cold water. Apart from a small amount of salt, no other seasonings are added. When the water boils, the broth is stirred up and down with a ladle, and any blood foam that rises is skimmed off. The meat is taken out just as it is cooked—this is called “boiling-point meat.” This method ensures the meat is fragrant, exceptionally tender, and highly nutritious. When eating hand-pulled lamb, chopsticks are not used. Instead, diners use a Mongolian knife to peel, scrape, and pick the meat, eating it directly with their hands. Herders greatly value the fruits of their labor, so it is important to scrape every bit of meat off the bones and eat it all. On the hind part of the sheep, there is a scapula bone, and the meat on this bone is referred to as “xiānbǎn ròu” (掀板肉, literally “flipped board meat”). When serving hand-pulled lamb, the host deliberately places the “flipped board” on top. Those familiar with the custom would never touch the “flipped board” casually. If a guest were to take the “flipped board meat” and enjoy it alone, others present would gently and politely advise against it. Of course, an open-minded and hospitable host wouldn’t scold anyone. As the Chinese saying goes, “What you don’t know is not a fault.” Herders believe the meat on the flipped board is the best, so it should be shared among everyone. Typically, the eldest person or a guest of honor designated by the host is asked to distribute the “flipped board” meat. To show gratitude, the person distributing the meat first drinks a toast. There is a particular way to distribute the meat: no matter how many people there are, everyone must receive a portion—no more, no less—otherwise, it is considered inauspicious. The person receiving the meat should stand up, accept it with both hands, and drink a toast in thanks. After the meat is distributed, the person distributing it scrapes off any remaining meat scraps from the bone using a Mongolian knife and eats them. Then, holding the bone in the left palm with a cup of wine placed on it, the distributor toasts each person in attendance to thank them for enjoying the fruits of their labor. After the toasts, the bone is placed in a high spot within the house. As for the sheep’s shank bones, neck meat, and lower jaw, these are shared among the younger attendees.

　　Once all the rituals and formalities are complete, everyone digs into large chunks of meat and drinks from big bowls, with toasting songs sung continuously—fully showcasing the Mongolian people’s unique character: simple, generous, hospitable, rugged, bold, and kind-hearted.