Lamb or mutton is a less common meat in China, and is only commonly used where there are large areas of pasture, such as in Inner Mongolia and Xinjiang. However, expensive restaurants and Muslim restaurantsin larger cities throughout China now can offer sheep meat on the menu, because of China's well-developed infrastructure.
Lamb skewers are a tasty and widely available item on side street barbeques.
See Chinese Common Dishes for other meat dishes and vegetarian dishes.
|Xinjiang Roast Whole Lamb||Xīnjiāng kǎo quán yáng||Sshyin-jyang||新疆烤全羊|
|Northeast Mutton Slice Hot Pot||dōngběi shuài yángròu||Dong-bay shwann yang-roh||东北涮羊肉|
|Inner Mongolia Roast Mutton||Ménggǔ kǎoròu||Mnng-goo kaoww-roh||蒙古烤肉|
|Snowflake Mutton||xuěhuā yángròu||Sshwair-hwaa yang-roh||雪花羊肉|
|Urumqi Hand-Torn Mutton||Wūlǔmùqí shǒu zhuā yángròu||oo-loo-moo-chee shoh jwaa yang-roh||乌鲁木齐手抓羊肉|
|Yan’an Mutton Soup||Yán'ān yáng xīng tāng||Yen-ann yang sshing tung||延安羊腥汤|