Hand-Grabbed Lamb (Shou Zhua Yang Rou)
A bold and rustic dish from northwestern China, where large bone-in lamb pieces are simmered in clear water with minimal seasonings, developing a tender, succulent texture. Dip into a tangy garlic-vinegar sauce and eat straight from the bone for an authentic, satisfying experience.
Ingredients
14 items- Lamb chops or leg meat 1000g
- Ginger 20g
- Scallion 1
- Sichuan peppercorns 1 teaspoon
- Star anise 2
- Salt to taste
- Cooking wine 2 tablespoons
- Garlic 3 cloves
- Light soy sauce 2 tablespoons
- Black vinegar 1 tablespoon
- Sesame oil 1 teaspoon
- Chili oil 1 tablespoon
- Cilantro 2 sprigs
- Onion 1/2
Nutrition
Steps （7 steps）
Cut the lamb chops or leg meat into roughly 8cm chunks. Soak in clean water for 2 hours, changing the water 2-3 times, to draw out blood and impurities, resulting in cleaner, less gamey meat.
Place the soaked lamb in a pot with cold water, add half the ginger slices and 2 tablespoons of cooking wine. Bring to a boil over high heat and cook for 3-5 minutes, skimming off any foam that rises. Drain the lamb and rinse with warm water; set aside.
Transfer the blanched lamb to a large clay pot or deep pot. Add enough cold water to cover the lamb (about 3 liters), then add the remaining ginger, scallion sections, Sichuan peppercorns, and star anise. Bring to a boil over high heat, then immediately reduce to low heat, cover, and simmer for 1.5 hours until the meat is fork-tender and can be easily pierced with a chopstick.
Once the lamb is very tender, season with salt (about 1.5 teaspoons or to taste). Continue to simmer for another 10 minutes to allow the flavor to penetrate, then turn off the heat.
Meanwhile, prepare the dipping sauce: mash the garlic into a paste in a bowl. Stir in light soy sauce, black vinegar, sesame oil, chili oil (if using), and chopped cilantro. Mix well.
Line a large serving platter with thinly sliced onion. Using a slotted spoon, carefully transfer the cooked lamb chunks onto the onions while they are still hot. Garnish with a few cilantro leaves.
Serve the lamb immediately with the dipping sauce on the side. To eat, pick up a piece by the bone, dip into the sauce, and enjoy. Fresh garlic cloves or raw onion slices can be served on the side to cut the richness.
Tips
1. Add salt at the end of cooking to keep the meat tender; salting too early will make it tough. 2. Choose bone-in lamb pieces for more flavor. 3. The dipping sauce can be customized; for a simpler version, just use garlic paste and salt. 4. Soaking the lamb is key to reducing gaminess; do not skip.
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