China · Chinese
Boiled lamb (plain-water style)
Bone-in lamb simmered in plain water and served with dipping sauces — the home-banquet counterpart of Mongolian hand-pulled lamb. Public reference · home adaptation, not a historical original.
Public reference · Home adaptation Plain-water boiled lamb corresponds to the Mongolian “shou-ba-rou” / “hand-pulled lamb” tradition, the classic grassland hospitality dish; Ming-era records already note meat cooked to half-doneness to preserve nutrition and flavour. The Manchu–Han banquet “boiled lamb” follows the same folk origins. Soaking lamb in cold water for 1–2 hours with two changes is the key to tallow-flavour removal. The traditional Mongolian version only adds scallion and ginger; this version allows a small pinch of pepper (about 10 corns) for home-refrigerated lamb. Cooking time and salt are editorial for 4; meat must reach ≥74°C. Contains lamb. Limit for acute gout or hyperlipidaemia. 百度百科：塞外手扒羊肉 — Traditional plain-water technique for bone-in lamb and the dipping sauce combination. https://baike.baidu.com/item/%E5%A1%9E%E5%A4%96%E6%89%8B%E6%89%92%E7%BE%8A%E8%82%89 今日头条：内蒙手把肉做法 — Home-adaptation notes: blood-soak, triple skim, salt only in the last 10 minutes. https://m.toutiao.com/article/7622234056263991844 FoodSafety.gov: Safe Minimum Internal Temperature — ≥74°C centre temperature for lamb. https://www.foodsafety.gov/food-safety-charts/safe-minimum-internal-temperatures AI-generated illustration; not kitchen-tested.
Ingredients
- bone-in lamb ribs1200 g
- ginger15 g
- scallion20 g
- Sichuan pepper (optional)1 g
- salt8 g
- drinking water2500 ml
Directions
- 1
Cut the ribs into roughly 10 cm pieces at the joints; soak in cold water 1–2 hours with two changes to draw out the blood.
- 2
Place ribs in cold water with ginger, scallion and optional pepper; bring to a boil and skim the foam for 3–5 minutes until the broth is clear.
- 3
Reduce to a low simmer for 90–120 minutes until a chopstick slides easily through and the centre reaches ≥74°C.
- 4
Add salt 10 minutes before the end, then cover and rest off the heat for 10 minutes to absorb flavour.
- 5
Lift out, divide into 4 servings, serve with chive-blossom sauce, pepper-salt or garlic-vinegar dip; use leftover broth for noodles or radish soup.
Source: WorldBite · public-reference adaptation · Source-attributed editorial adaptation; AI illustration; not an authenticated original recipe.