Braised lamb is a must in the highlands. Eating lamb in Qinghai is a valuable dish of folk traditions in the semi-agricultural and semi-pastoral areas. Around the fifteen days after the Tibetan sheep gave birth to the lambs, people slaughtered the lambs in order to peel off the short and curved fur coats, and the skins taken were processed into authentic Qinghai precious lamb skins, which were the superior raw materials for making winter clothes.
Therefore, the slaughtered lamb is generally less than ten pounds after the internal organs are removed. When the braised lamb is eaten, the meat is tender, spicy and crisp, the color is dark red, the smell is fragrant, the chewing is soft, the population is not greasy, the nutrition is rich, and it has the function of tonifying and strengthening the body.
