Complete Illustrated Guide to Lamb Dishes
From roast whole lamb to jar-cooked meat: The Xinjiang lamb cuisine system and the secret to 'not gamey,' along with ordering combination formulas. The complete guide to lamb dishes belongs to the Xinjiang travel pre-trip preparation series: it explains practical issues such as seasons and trip duration, documents and border permits, car rental and transportation, payment and internet access, food and accommodation, all at once, so you can check everything off before departure.
Genealogy Overview
Grilled lamb skewers / Red willow barbecue (charcoal original flavor), whole roasted lamb (banquet level, pre-order required), hand-pulled meat (boiled in water with skin), jar meat (slow-stewed in iron pot), nang bun meat (rich sauce), rack meat (slow-baked in nang pit), spicy lamb trotters and grilled lamb chops.
The Secret to Not Being Gamey
Local Altay large-tail sheep and Hotan sheep eat alkaline grass and drink snow water, naturally lightening the gaminess; in cooking, using skin (onion) and cumin further suppresses it, if worried about gaminess, start with clear stews.
Ordering Formula
For two people: 6 skewers of grilled meat, 1 serving of pilaf, yogurt; for four people: add hand-pulled meat or jar meat, roasted buns, mixed noodles; for large groups, directly order whole roasted lamb with nang and cold dishes.
Choice of Parts
Lamb racks are fragrant, hind legs are lean, tail fat is rich but only for a taste; children and elderly should choose stewed soft meat, those with weak stomachs should avoid combining night market ice beer with grilled meat.