Huanxian lamb is a geographical indication certification trademark.

Lamb meat is a traditional local delicacy in Huanxian County, Qingyang area. Lamb meat is fresh, fat but not greasy, lean but not woody, and very delicious. From the beginning of spring to around the Dragon Boat Festival, it is the best season to eat lamb. There are many ways to cook lamb, including stewing and steaming to make braised soup.

Huan County has vast pastures and more than 500,000 sheep are raised annually. It is one of the tan sheep production bases and is rich in lambs.

Lamb meat, that is, lactating lamb meat. Qingyang sheep generally give birth to lambs in winter, and the second, third, and fifth months are the lactation period of the lambs. Huanxian County is accustomed to slaughtering lambs during the peak lactation season and then eating them. The lamb meat is tender and delicious, not tangy or greasy. The method is as follows: first clean the slaughtered lamb, put it into a pot and stew it. The heat should not be too high. The lamb is tender and can usually be cooked in less than an hour. Take it out of the pot and remove the bones. The color will be bright and brown, delicious and crispy. Tender, it is a delicious dish for entertaining distinguished guests.

There are many ways to prepare lamb, and stewing and steaming are the most common methods. The braised lamb is golden red in color, tender and fragrant, and tastes delicious. When making, select a month-old fat lamb, cut it open, remove the internal organs, hoofs and feet, soak and wash it, and cut it into small pieces; then use boiling clear oil (vegetable oil) to fry the dried spicy horns cut into strips and fish them out. Then put the meat pieces into the pot and stir-fry; then add ginger, pepper, pepper, salt and other seasonings, and add an appropriate amount of soup (it is better to use the rotten meat and dry soup): when it is almost cooked, add chopped green onion and MSG , stew over warm fire until cooked, and prepare another plate of coriander and garlic to help with the food. Steamed lamb, the meat is golden in color and delicious. When steaming, cut the slaughtered and washed lamb into small pieces, add ginger powder, pepper noodles and a little incense, chopped green onion and other condiments. Before steaming, the lamb meat needs to be soaked in clean water for one hour before being put into the cage; after steaming, add chopped green onion and MSG and mix it before eating.

Lamb meat, that is, lactating lamb meat. The sheep in Huan County usually give birth to lambs in winter, and March and May of the following year are the lactation period of the lambs. In Huanxian County, it is customary to slaughter lambs during the peak lactation season before eating them. The lamb meat is tender and delicious, not tangy or greasy. The reason why Huanxian lamb is delicious is related to its unique geographical location and rich grass resources. Huanxian County has more than 17,000 large and small channels, with brackish water quality, high mineralization and no pollution. The county has 439,300 hectares of natural grassland and 66,700 hectares of artificial grassland. There are many types of pasture, especially the natural grassland in the north of Huanxian County. The Chinese herbal medicine Gengene is rich in resources. Therefore, people have such a reputation for Huanxian Tan sheep and goats as "eating Chinese herbal medicine, drinking mineral water, and pulling Liuwei Dihuang Pills". It can be seen that Huanxian lamb has rich nutritional value and delicious taste.

Every year from the beginning of spring to around the Dragon Boat Festival, it is the best season to eat lamb. Huanxian lamb has three different flavors, namely clear soup mutton, stewed mutton, and steamed mutton.

The method of making clear soup mutton is: slaughter the lamb, peel the skin and belly, cut the meat into a pot, pour cold water and cook over high heat. After the water boils, simmer over slow fire, and then add the prepared seasonings. That is, put the ginger slices, pepper, Sichuan peppercorns, Daxiang, etc. into the pot with gauze bags and peppers and then cook. Add salt when the meat is almost cooked. After the meat is cooked, take it out, clean the pot, pour in clear oil, and stir-fry the prepared vegetables. When the vegetables are half cooked, pour the meat soup into the pot and bring to a boil. Cut the cooked meat into four centimeter long and two centimeter wide slices and put them in a bowl. Ladle the cooked soup into the bowl, sprinkle with coriander and chopped green onion and serve.

The method of making mutton stew is: chop the lamb into small pieces with bones and put them into the pot, pour cold water, cook over high heat, simmer slowly, then add the prepared salt, seasonings and red dried chili peppers. Put it in the pot and cook. Sprinkle cilantro and green onions on top and serve.

The method of making steamed mutton is: cut the mutton into pieces, prepare a certain amount of fermented dough, and knead seasonings and salt into the dough. Then wrap the mutton pieces with dough, steam them in a steamer, add garlic paste and soy sauce and serve.

Lamb meat can strengthen yang and replenish qi, whet the appetite and strengthen the spleen, prevent colds, and is a good medicine for women with postpartum qi and blood deficiency and back pain. Lamb meat is rich in protein, fat, carbohydrates, and inorganic salts. , calcium, iron and other nutrients, regular consumption is beneficial to human health without any harm.

Huanxian lamb is not only a delicacy for entertaining relatives and friends, but also a table treasure favored by guests at home and abroad. Huanxian's mutton food is exported to major and medium-sized cities at home and abroad, with considerable benefits.

In many large and medium-sized cities across the country, restaurants and canteens with Huanxian lamb signs are always crowded and business is booming.

In 2013, the "Huanxian Lamb" applied by the Huanxian Livestock and Poultry Improvement Station was approved and registered as China's National Geographical Indication Certification Trademark by the Trademark Office of the State Administration for Industry and Commerce. The trademark registration number is: 13068168.