Lamb kebabs first originated in Xuzhou, Jiangsu Province, China.

Mentioning lamb kebabs, the first thing that comes to people's mind is the lamb kebabs in Xinjiang, but in fact the earliest lamb kebabs originated in Xuzhou. As early as 1986, Xuzhou Tongshan unearthed a Han Dynasty portrait stone, which was clearly carved on the scene of people sitting by the fireplace grilled lamb kebabs. The history of the festival dates back to at least the Yao and Shun Dynasties, when more than a million pounds of mutton were eaten in just 10 days.

Most of the time, Xuzhou's mutton stalls sell their meat upside down, buying as much as they can eat, and the meat is absolutely fresh. Xuzhou's lamb kebabs are not as fancy as the southern barbecue, and have abandoned the stink of the Xinjiang barbecue; they are neither greasy nor bland, and with the charred aroma of small onions mixed in with the secret cumin powder, the lamb tendons and kebabs are very flavorful. The atmosphere was intense as people at the stalls drank beer and jerked off their skewers.

Which part of the lamb is used for kebabs?

The back leg of the lamb, a really good lamb kebab should be both fat and lean. If all the meat is lean, the taste is not so rich, but also lacks the flavor of fat, and in the end will feel a little firewood. Not only should there be lean meat, but also a little toughness, so it is best to choose the meat from the hind leg part of the sheep, most of the muscle and tendon, and some fat, the meat is very firm, and chewy.

Mutton is a very common food in life, especially in the cold winter, appropriate to eat some mutton can achieve the effect of cold, but also to the body to add some nutrition. Waiting for the hot summer, everyone will go to roast lamb to eat, plus beer with better results.