Hand-Grasped Lamb

Shǒuzhuā yángròu (hand-grasped lamb) is the centrepiece dish of nomadic hospitality across Inner Mongolia, Xinjiang, Qinghai and Gansu. A whole or half lamb is jointed and simmered in salted water with ginger and white pepper until just cooked — the meat should be tender but retain structure. The pieces are arranged on large platters and diners eat with their hands (or provided knives), pulling meat from the bone. The simplicity is the point: good lamb requires nothing beyond correct cooking. Accompanying sauces vary by region — a garlicky vinegar dip in Xinjiang, a fermented milk condiment in Inner Mongolia, or simply salt. Communal meals centred on this dish traditionally include the serving of the tail (the fattiest part) as a gesture of respect to honoured guests.