Lamb Roll Platter for Hot Pot (Yáng Ròu Juǎn Pīn Pán)
羊肉卷拼盘 · yang rou juan pin pan
My uncle in Hohhot ran a small mutton stall near Dazhao Temple. Every morning he’d hand-slice frozen lamb shoulder on a marble counter, sprinkling each layer with cumin and salt before rolling—'The fat must melt into the lean while cooking, not pool in the pot,' he’d say.
Recipe author: HǎoWèi Test Kitchen
Home-cooking research team
Reviewed by HǎoWèi editorial team · Last updated 2026-08-29
Ingredients
- boneless lamb shoulder, partially frozen去骨羊肩肉（半冻状态）🛒 local250 g
- ground cumin孜然粉🛒 local2 g
- fine sea salt细海盐🛒 local2 g
- sesame oil芝麻油🏮 asian5 ml
boneless lamb shoulder, partially frozen: Must be partially frozen (1–1.5 hours in freezer) for clean slicing. Avoid pre-sliced 'hot pot lamb'—often treated with sodium tripolyphosphate.
ground cumin: Toast whole cumin seeds in dry pan, then grind—far more aromatic.
fine sea salt: Salt draws out moisture and helps binding.
sesame oil: Use toasted sesame oil—not plain 'sesame oil' labeled for frying.
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Instructions
1Partially freeze lamb shoulder for 60–90 minutes until firm but not solid—knife should glide without cracking meat.
半冻切片
🔍 Look for 60–90 分钟 · 60–90 minutesVisual: 表面坚硬，但拇指按压略有回弹。Surface feels rigid but yields slightly under thumb pressure.
You know it's right when: 刀切顺畅，阻力极小。Knife cuts cleanly with minimal resistance.
2Slice meat *against* the grain into 2-mm-thick pieces using a sharp chef’s knife. Stack 3–4 slices neatly.
逆纹切片
🔍 Look for 3–4 分钟 · 3–4 minutesVisual: 纹理横向贯穿薄片；边缘整齐，无撕裂。Grain runs horizontally across slices; edges are clean, not shredded.
You know it's right when: 单片提起时可微弯不断。Slice bends without breaking when lifted.
3Sprinkle each stack evenly with cumin, salt, and sesame oil. Gently press layers together to adhere.
分层调味
🔍 Look for 1 分钟 · 1 minuteVisual: 表面泛油光；香料均匀附着，无结块或油洼。Oil sheen appears on surface; spices cling evenly, no pooling.
You know it's right when: 叠片倾斜45度不散开。Stack holds shape when tilted 45°.
4Roll each stack tightly into a cylinder, starting from one short end. Wrap snugly in plastic wrap and chill 10 minutes.
卷紧冷藏
🔍 Look for 10 分钟 · 10 minutesVisual: 卷体紧密无空隙；保鲜膜服帖包裹。Rolls hold tight coil with no gaps; plastic wrap hugs surface smoothly.
You know it's right when: 触感紧实冰凉，不松软或温热。Roll feels firm and cool, not soft or warm.
5Unwrap and slice crosswise into 8-mm-thick rounds. Arrange on chilled plate—keep refrigerated until hot pot is boiling.
冰盘盛放
🔍 Look for 2 分钟 · 2 minutesVisual: 圆片分离清晰；脂肪纹路完整嵌在肉中，不糊开。Rounds separate cleanly; fat marbling stays embedded, not smeared.
You know it's right when: 切面无渗水。No moisture weeps from cut surfaces.
Tips
- · Freeze leftover lamb trimmings for future stock—never discard flavorful scraps.
- · If your knife slips, return meat to freezer for 5 more minutes.
- · Serve with a small dish of cumin salt (1:1 cumin:sea salt) for extra dusting.
Sources & references
Quantities, technique notes, and substitution ratios are cross-checked against established Chinese cookery references and standard food-science sources.
- Read our editorial policy
- Fuchsia Dunlop, Land of Plenty: A Treasury of Authentic Sichuan Cooking
- USDA FoodData Central — ingredient nutrition and portion data
- Traditional Chinese family-kitchen practice and regional taste records
Common questions
Can I reduce the salt/soy in this recipe?
Yes — soy sauce is the main sodium source. Use light soy at 2/3 amount and finish with salt only to taste. Rinse canned/doubanjiang components if possible. Note: reducing soy also reduces color; a drop of dark soy or a pinch of sugar can restore depth without salt.
Source: HǎoWèi diet guide
My dish came out too salty. Can I fix it?
Quick fixes: add a squeeze of lemon/vinegar (acidity masks salt), stir in a few potato chunks or rice (they absorb salt — remove before serving), or bulk it out with more rice/vegetables. Next time: add soy sauce in two stages, taste in the middle, and remember light soy + a pinch of salt is often enough.
Source: HǎoWèi cooking science
I only have 30 minutes. Which recipes should I pick?
Look for the 'Quick' filter (≤30 min) — tomato & egg, egg fried rice, scallion pancakes, beef & broccoli, and mapo tofu (if you have doubanjiang) all fit. Prep tip: mise-en-place everything first; the actual cooking is usually under 10 minutes.
Source: HǎoWèi recipe collection
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