Hand-Pulled Lamb (Shou Zhua Yang Rou / 手抓羊肉)

Ingredients

• 1.8–2 kg lamb joints, shoulder, ribs, or leg — bone-in, preferably grass-fed Inner Mongolian; kept in whole sections
• 2 tsp fine salt, for the cooking water; add sparingly
• 2 dried ginger slices, optional
• 2 bay leaves, optional
• For the garlic paste
• 6 cloves garlic, peeled
• ¼ tsp fine salt, for pounding
• 2–3 tbsp lamb broth, taken from the cooking pot; added to loosen the paste
• To serve
• 1 bunch fresh coriander, roughly torn
• 60 ml rice vinegar, offered as a dip

Method

1. 1
   Place the lamb joints in a large pot and cover with cold water. Bring to a boil over high heat and skim the grey foam that rises to the surface. Add the salt, and the dried ginger and bay leaf if using. Reduce to a steady simmer. The water should be clear and barely trembling — not a rolling boil.
2. 2
   Simmer the joints, partially covered, until the meat pulls cleanly from the bone when pressed but retains a slight pink at the centre. This is the point where the dish lives or dies: grey, falling-off-the-bone meat is overcooking; resistance at the bone is undercooking. Test by pressing the thickest section of the joint — it should yield firmly but not collapse.
3. 3
   While the lamb finishes, pound the garlic cloves with the salt in a mortar until a smooth paste forms. Stir in 2–3 tablespoons of the hot lamb broth to loosen. The paste should be fluid enough to coat but sharp with raw garlic.
4. 4
   Lift the joints from the pot and place directly on a board or large platter. Reserve the broth in the pot — it is the soup course and must not be discarded. The meat should glisten and hold its form on the bone.
5. 5
   Serve the joints whole, with the garlic paste, torn coriander, and vinegar dip alongside. The meat is eaten by hand, pulling directly from the bone. Ladle the broth into bowls and serve as the accompanying soup.