Steamed Lamb

Ingredients

• Premium Ningxia lamb leg 800g
• Coarse sea salt 10g
• Ginger 20g, sliced
• Scallion 2, cut into sections
• White pepper 2g
• Steamed bun or rice for serving
• Black vinegar dip

Cooking Steps

1. 1. Choose the freshest leg of lamb possible. Trim off excess fat but leave a thin layer of moisture.
2. 2. Lightly rub the lamb with coarse sea salt and white pepper. Let it rest for 15 minutes.
3. 3. Place the lamb on the steam tray. Place ginger slices and green onion slices on top.
4. 4. Steam over high heat for 60 minutes, until the mutton is very soft and can be separated easily with chopsticks.
5. 5. Remove from the steamer and leave for 5 minutes. Slice against the grain.
6. 6. Serve with steamed buns or rice and simply dipped in minced ginger and black vinegar.

Cultural Tips

In Ningxia, the best mutton is usually eaten in its simplest form. Local chefs believe that too much seasoning can damage the quality of the meat. When you are a guest in Ningxia, eating steamed mutton is the highest respect, because the host uses the best ingredients.