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Hand-Grasped Lamb (Shouzhua Yangrou in Chinese, a classic Northwest Chinese cuisine)

Hand-Grasped Lamb is an iconic dish from Northwest China (especially popular in Ningxia, Gansu, and Qinghai), celebrated for its tender, juicy meat and pure, rich lamb flavor. The secret lies in selecting high-quality lamb (typically lamb ribs or leg) and using minimal seasonings to highlight the meat’s natural umami. The lamb is soaked to remove blood, blanched to eliminate impurities, then slow-stewed with aromatic ginger, green onions, and Sichuan peppercorns until it’s fork-tender but still retains its shape. It’s traditionally eaten by hand (hence the name) and paired with simple dips like spiced salt or garlic-vinegar sauce, making it a perfect centerpiece for family reunions, festivals, or hearty dinners.
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Prep Time 1 hour 20 minutes
Cook Time 50 minutes
Total Time 2 hours 10 minutes
Servings: 6 people
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • For the Lamb
  • - 2 pounds 900g fresh lamb ribs or lamb leg (bone-in, cut into 3-inch chunks; choose meat with moderate fat for juiciness)
  • - 10 cups 2.4L cold water (for soaking and stewing)
  • - 4 slices ginger thickly sliced, smashed
  • - 3 green onions tied into knots, white and green parts separated
  • - 1 tablespoon Sichuan peppercorns wrap in cheesecloth for easy removal
  • - 2 star anise optional, for subtle aroma
  • - 1 small cinnamon stick optional, 2 inches long
  • - 2 teaspoons salt adjust to taste; add more at the end if needed
  • - 1 tablespoon cooking oil for sautéing aromatics, optional
  • For Dipping Sauces Traditional Pairings
  • - Sauce 1: 2 tablespoons spiced salt mix 1 tbsp salt + 1 tsp five-spice powder + ½ tsp white pepper
  • - Sauce 2: 3 tablespoons rice vinegar + 1 clove minced garlic + ½ tsp sugar stir well
  • - Sauce 3: 2 tablespoons chili oil + 1 tsp light soy sauce + 1 tsp chopped cilantro for spicy lovers

Equipment

  • - Sharp chef’s knife and cutting board (for trimming and cutting lamb)
  • - Pressure cooker (preferred for time-saving, ensures tender meat) or heavy-bottomed casserole/sandpot (for slow stewing)
  • - Large pot (for blanching lamb)
  • - Slotted spoon (for skimming foam and transferring lamb)
  • - Wooden spoon (for stirring and checking meat tenderness)
  • - Colander (for draining soaked and blanched lamb)
  • - Meat thermometer (for checking internal tenderness, optional)
  • - Small bowls (for preparing dipping sauces)
  • - Paper towels (for patting dry lamb)

Method
 

  1. Soak and prep the lamb: Rinse the lamb chunks under cold water. Place them in a large bowl, cover with cold water, and soak for 1-2 hours (change water 2-3 times) to drain blood—this reduces the muttony odor. Drain the lamb and pat dry with paper towels. Trim any excess fat if desired (leave a little for juiciness).
  2. Blanch the lamb: Fill a large pot with 6 cups cold water, add the lamb chunks, 2 slices ginger, and 1 green onion knot. Bring to a boil over high heat, then simmer for 5 minutes. Skim off the gray foam on the surface (this removes impurities and gaminess). Transfer the lamb to a colander and rinse with warm water to remove residual foam. Discard the blanching water.
  3. Stew the lamb (Pressure Cooker Method): Heat 1 tablespoon cooking oil in a pressure cooker over medium heat. Add the remaining 2 slices ginger, 2 green onion knots, Sichuan peppercorns, star anise, and cinnamon stick (if using). Stir-fry for 30 seconds until fragrant. Add the blanched lamb and stir to coat with aromatics. Pour in 4 cups hot water (ensure the water covers the lamb completely). Add 1 teaspoon salt, stir well. Seal the pressure cooker, cook on high pressure for 40 minutes, then let the pressure release naturally for 10 minutes.
  4. Stew the lamb (Casserole Method): Heat oil in a casserole over medium heat, sauté aromatics as in Step 3. Add lamb and stir. Pour in 5 cups hot water (cover lamb) and 1 teaspoon salt. Bring to a boil, then reduce heat to low, cover, and simmer for 1.5-2 hours until the lamb is tender (a fork can easily pierce through the meat).
  5. Finish and season: Open the pressure cooker or casserole. Skim off any surface oil if desired. Add the remaining 1 teaspoon salt (taste first, adjust based on preference) and the green parts of the green onions. Simmer for 5 minutes to let the flavor meld.
  6. Serve: Transfer the lamb chunks to a large serving plate, garnish with fresh cilantro if desired. Serve hot with the three dipping sauces on the side. Guests can grab the lamb by hand and dip into their favorite sauce—pair with steamed buns or rice for a complete meal.

Notes

- Lamb selection: Choose bone-in lamb ribs or leg meat—these cuts are tender and flavorful. Avoid lean lamb shoulder, which may be tough. For the best taste, use lamb from young sheep (under 1 year old).
- Reducing muttony odor: Soaking the lamb in cold water (add 1 tablespoon rice wine if needed) and blanching with ginger/onion are key steps. Do not skip these, as they ensure a mild flavor.
- Tenderness tip: Do not over-stew the lamb—it should be tender but not falling off the bone. Use a meat thermometer if unsure: internal temperature should reach 160°F (71°C) for tender meat.
- Seasoning principle: Hand-Grasped Lamb emphasizes the natural flavor of lamb, so do not use heavy seasonings like soy sauce or dark soy sauce—they will overpower the lamb’s taste.
- Leftovers: Store leftover lamb and broth separately in the refrigerator for up to 3 days. Reheat the lamb in the broth to retain juiciness, or use the broth to make lamb soup with noodles.