Hand-Torn Lamb (手抓羊肉)

Instructions

1. 1Place lamb, onion, ginger, garlic, and cumin in a pot with cold water to cover. Bring slowly to a boil.

   冷水下料

   🔍 Look for Medium heat 8 分钟 · 8 minutes

   Visual: 水因析出的蛋白略浊。Water clouds slightly from released proteins.

   You know it's right when: 将沸时初现浮沫。First foam appears as it nears boil.

2. 2Skim foam, then lower to a bare simmer and poach 50 minutes until meat pulls from the bone.

   撇沫慢煮

   🔍 Look for Low heat 50 分钟 · 50 minutes

   Visual: 汤转淡金，肉紧而弹。Broth clears to pale gold; meat firms but stays springy.

   You know it's right when: 清新羊香，无膻。A clean lamb aroma, no gaminess.

3. 3Lift the rack out; rest 5 minutes so it slices cleanly.

   捞出静切

   🔍 Look for 5 分钟 · 5 minutes

   Visual: 表面止渗，纤维定型。Surface stops weeping; fibers set.

   You know it's right when: 切开不涌血水。No pink gush when cut.

4. 4Cut between ribs into hand-held pieces; arrange on a platter.

   分切装盘

   🔍 Look for 2 分钟 · 2 minutes

   Visual: 粉嫩中心外圈熟边。Pink-medium interior framed by cooked rim.

   You know it's right when: 软嫩，手可撕开。Tender, easily torn by hand.

5. 5Serve with a small dish of salt (mixed with cumin if you like) for dipping.

   蘸盐上桌

   🔍 Look for 1 分钟 · 1 minute

   Visual: 盐粒发亮，羊肉在盘上轻冒热气。Salt glistens; lamb steams gently on the plate.

   You know it's right when: 纯正羊香为主。Pure lamb aroma dominates.