Beijing Grilled Lamb: A Thousand-Year Tradition of Mongolian-Inspired BBQ

The custom of grilling lamb in Beijing is rooted in more than a millennium and it was introduced first by Mongolian people. The Ming Dynasty, palace customs included heating rooms, looking at plum blossoms, and dining on grilled lambs in the winter months when snow was first falling. In the present, grilled lamb is a well-loved all-year-round activity for Beijingers mixing taste and entertainment.

The cooking process is extremely meticulous the tender lamb is then thinly cut using a sharp knife then soaked in a mixture of more than 80 spices to ensure the best flavor. Grilled on a customized rack and garnished with chopped green onions and fresh cilantro. It is served with sweet garlic and pickled vegetables – a perfect combination.

When talking about Beijing’s barbecued lamb, people often talk about”Nanwan” Beiji “Nanwan Beiji” duo. “Nanwan” refers to the well-known Kao Rou Wan, located in Xuanwumen. Over the past 100 years, Kao Rou Wan has been praised for its lambs, reputed to be as soft as tofu and has an aroma that permeates the air. It draws locals as well as international visitors.

Further to the north, “Beiji,” or Kao Rou Ji is situated on the eastern shores of Shichahai Lake. The restaurant is known for its distinctive flavors and a careful selection of ingredients that draw in celebrities like the writer Lao She, opera masters Mei Lanfang and Ma Lianliang as well as calligrapher Pu Xinyu, who made a plaque for the restaurant, titled “Lotus Pond Villa.”

• The Art of Beijing Grilled Lamb –

“Grilled Lamb” is a “grilled lamb” technique applies to various cuts, such as the neck, head, trotters and organs. When it is served in a group it is the perfect “whole roasted lamb” feast. For a unique Beijing-style food locals love using leftover broth from grilled lamb to make noodles, which is typically available from late winter until the beginning of autumn. The lamb is soft crisp on the outside, and golden brown perfect with sesame buns, and an ice cold glass of wine.

Ingredients and Method for Beijing-Style Grilled Lamb:

Ingredients:

Lamb: 5000g
Spices: 25g
Mushrooms: 120g
Yellow bean paste The amount is 700g
Herbal seasoning 20g
Dark soy sauce: 50g
The rock sugar 2.5g
Ginger and Scallions 25g
Salt: 100g
Sesame oil 1 l
Broth preparation:Place a pot over high heat. Add 7500g of water, yellow bean paste dark soy sauce and salt. As the broth starts to boil, you can skim off any foam, then allow it to cook for about 20 mins. Pass the broth through a clean cloth and put it aside.

Tenderizing the Meat:
Let the meat soak in the water for 20 to 40 minutes, and then cut in large chunks (about 3 cm square). Include 2500g broth, chopped scallions rock sugar, ginger and other spices to the pot and bring the broth to a boil. Then add the meat and simmer for about 15 mins. After that, flip over the pieces and cook for an additional five minutes until the meat is the meat is cooked through. Take the meat off.

Cooking the Lamb:
Place bones in the surface of a pan and sprinkle half of the herb seasoning over the bones. The tougher cuts should be placed on the bottom, and the more tender ones on top, and sprinkle with the rest of the seasoning. Set a wooden plate over the meat, and then weigh it down using an empty bowl of water. The meat should be cooked on high heat and add the remaining broth in batches for 30 minutes. Add salt if needed after which it will simmer for another 30 minutes on low heat.