As a nationally recognized Famous Chinese Snack and green halal food, Lao Mao Hand-Grabbed Mutton adopts ancestral recipes passed down for decades. The mutton is fresh, tender and aromatic, rich yet not greasy. Castrated mutton, mutton neck and mutton soup are excellent tonics that replenish vital energy, nourish blood and kidneys and strengthen the body, winning great popularity among customers.
Four strict standards are followed in ingredient selection and cooking besides the secret recipe:
Selecting mutton: Choose castrated sheep aged 8 to 12 months, weighing 14 to 15 kilograms. Local Tan sheep feed on medicinal herbs such as licorice and ephedra, resulting in tender meat with no gamey smell.
Cooking: Simmer slowly over mild heat first, then braise over high heat with different seasonings added at different stages to bring out the full flavor.
Cutting: Adopt unique Hui-style cutting skills to ensure alternating fat and lean meat for perfect color, aroma and taste. It tastes best when served hot.
Side condiments: As the local saying goes, "Mutton without garlic loses half its flavor". Dip the meat in the restaurant’s special sauce for better taste, and finish with Eight-Treasure Tea to nourish the body.
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