Golmud Mongolian Sheep [Qinghai Golmud Specialty]

What is Golmud Mongolian sheep? Authentic Qinghai Golmud Specialty: Golmud Mongolian Sheep

Content Summary:Do you want to know what Golmud Mongolian Sheep is? This article is a detailed introduction toQinghai Golmud specialty - Golmud Mongolian sheep. It was compiled and edited by the editorial team of China Specialty Network after reviewing and collecting relevant information about Golmud Mongolian sheep. The full text takes about 5 minutes to read, mainly including the basic introduction of Golmud Mongolian sheep and its nutritional value? What are the product characteristics of Golmud Mongolian sheep? How did the history of the Golmud Mongolian sheep come about? The production method of Golmud Mongolian sheep, etc

Basic Introduction of Golmud Mongolian Sheep

Golmud Mongolian Sheep is a specialty of Golmud City, Haixi Prefecture, Qinghai Province. Golmud Mongolian sheep is a high-quality meat and fat mixed breed that has been selected for a long time. Its meat is tender, high in protein, and has a unique flavor, earning it the reputation of "green food". It has been certified as a geographical indication of agricultural products by the Ministry of Agriculture

1. Lamb is rich in protein, with a higher content than pork and beef

3. Lamb has a unique gamey taste, mainly due to the presence of bicarbonate in the fat. After removing the fat, lamb will no longer have a gamey taste

The Wutumeirenweilat Mongolian sheep in Golmud city migrated from Xinjiang to Qinghai region in the 17th century. After three hundred years of development and breeding on the Qinghai Tibet Plateau, it has the characteristics of wandering, feeding, fattening, fat storage, cold resistance, strong resistance to wind and snow, large body size, abundant meat, thick fat tail, high meat production rate, and delicious meat in a typical grassland ecological environment. This type of lamb has low moisture content and is rich in minerals such as calcium, iron, and phosphorus. The myofibrils and fat deposits between them are sufficient, forming its own unique breed

For many years, due to the unique natural grassland resources for nomadic herders to graze, Wutumei Renwei Lat lamb has been popular among domestic and foreign consumers as the main ingredient for Mongolian "Nadam" or festive festivals, as well as for making whole lamb mats, hand pulled lamb, dried meat and other delicacies. There are a total of 53 households and 156 people in Nalenggele Village, Wutumeiren Township (formerly Wutumeirencha Khan Wusu Pastoral Committee) of the city. The pastoral community is mainly engaged in animal husbandry, with a total usable grassland area of 395000 mu and a fenced grassland area of 232500 mu. There are a total of 8596 livestock and 12 animal warm sheds, which basically realizes the settlement and grazing of herdsmen in winter and spring seasons

The production method of Golmud Mongolian sheep

The production method of Roasted whole lamb is simply to put the "Zhuma" white striped sheep head hooves in a special device, then put various condiments into the pre cut cut and abdominal cavity, then apply a layer of edible oil on the skin, and then put it into a special oven for baking. After baking for more than three hours, you will find a Roasted whole lamb with crisp skin, delicious meat and tender taste. According to the general rules, only after five courses are served at the banquet can the Roasted whole lamb be served on a large plate. After guests are invited to watch it, they can take it back, cut it into pieces or pieces according to the skin and meat, and serve it again. When eating, you can freely use a pancake with meat, scallions, sweet sauce and other seasonings, but it also has a unique flavor