When it comes to lamb in China, opinions differ widely. As the old saying goes, “food has no fixed taste; what pleases the palate is precious.” Still, there are places where the flavor and tenderness of lamb win almost everyone’s approval. Personally, I’m a lamb lover — especially in winter, when my family easily consumes dozens of kilograms. Over the years, I’ve tried lamb from across China, whether buying online or sampling it fresh during travels. Here are three regions whose lamb impressed me the most — let’s see if you’ve tasted them.
Guizhou Black Goat
For a long time, I assumed southern China had no particularly good lamb, as it often carries a strong gamey taste. That belief ended after a trip to Guizhou, where I tasted their local lamb noodle soup. The meat of Guizhou’s short-legged black goat is astonishingly flavorful, tender, and even carries a hint of milky sweetness. One bowl of lamb noodles was unforgettable, though sadly, authentic Guizhou lamb is hard to find outside the region. Later, I returned specifically to savor the goat itself, and it was indeed a feast.
The meat is firm, springy, and gelatinous, making it rich and satisfying. Whether braised or stewed, it never turns dry, and the taste is exceptional. The only drawback is that it’s less suitable for grilling; being quite lean, it tends to come out tough over open flames. For skewers, mutton from sheep breeds with more fat works better.
Wuzhong, Ningxia
In Ningxia’s Wuzhong area lies Yanchi County, historically known for its salt resources. Here, sheep graze on mineral-rich grass and drink slightly salty water, producing the famous Yanchi Tan sheep. The most remarkable feature of their meat? Almost no gamey odor.
The best way to enjoy it is as shouba lamb (hand-held boiled lamb). Simply simmered in clear water, the result is tender meat with evenly distributed fat — rich yet not greasy, aromatic, and melting in your mouth.
Gansu Lamb
If you visit Lanzhou, don’t just think of beef noodles. You must try their shouzhua lamb (hand-grabbed lamb). The portions are generous and affordable, typically around 30–40 yuan per half kilo of cooked meat. The lamb neck in particular, boiled simply in water, releases a gentle milky aroma. With one pull, the meat falls apart and slides into your mouth — tender and nearly odorless.
In Gansu, many stalls serve lamb in a rugged, no-frills style. You can sample every part of the animal, even a whole lamb head — eyes, brain, and cheek meat — each bite more flavorful than the last.
When it comes to skewers, however, northern cities excel, as they use fat-tailed sheep, a breed abundant in the north. While Xinjiang, Northeast China, and Xuzhou are well-known barbecue hubs, Zhengzhou deserves a special mention. In Zhengzhou and nearby Xinmi, large Hui Muslim communities bring their expertise in handling lamb. Their skewers are seasoned lightly, highlighting the meat’s natural aroma, and the flavor is truly outstanding.
In the end, where China’s best lamb comes from depends on personal taste. Each cooking style carries its own unique charm. With quality meat and care in preparation, anywhere can serve up the “world’s best lamb.” Which region’s lamb has left the deepest impression on you? Share your thoughts in the comments.
