Mongolian Delicacy: Whole Lamb Dish

Last updated 2026-11-14 — Mongolian Delicacy: Whole Lamb Dish The whole lamb dish, known in Mongolian as "Wucha" or "Xiusi," is the most beloved and prestigious dish among Mongolian people. It is only served during rituals, weddings, birthday celebrations for the elderly, or banquets to welcome relatives, friends, and distinguished guests. Its preparation and serving methods are both highly particular. The so-called whole lamb dish involves butchering the sheep according to bone joints, dividing it into seven major parts (excluding the breastbone), cooking it with the head and tail intact in a pot of cold water. Never add the meat to boiling water, as it will turn red when cooked that way. Once the water boils, add a small amount of salt. Carefully control the cooking heat — the meat should be taken out just as it is done. The resulting meat is not only tender and crisp but also delicious. If overcooked, it becomes tough and unpleasant to eat, often requiring recooking until soft enough to consume. When the meat is ready, arrange the limbs, the neck and shoulder blade of the lamb, and the head on a large plate in the posture of a lamb lying down. After presenting the whole lamb dish, as a gesture of respect, honored guests first use a Mongolian knife to make a cross-shaped cut on the back of the lamb. Then, the host cuts off about ten centimeters of fat from the thick tail, placing it in the guest’s right palm. The guest is expected to swallow the fat without chewing, accompanied by a sip of alcohol to soothe the throat. Only then can guests help themselves and fully enjoy the meal.