Lamb Roll Platter for Hot Pot (Yáng Ròu Juǎn Pīn Pán)

羊肉卷拼盘

Lamb Roll Platter for Hot Pot (Yáng Ròu Juǎn Pīn Pán) — Northern SnackHohhot home cooking.

Ingredients

• boneless lamb shoulder, partially frozen
• ground cumin
• fine sea salt
• sesame oil

Instructions

1. Partially freeze lamb shoulder for 60–90 minutes until firm but not solid—knife should glide without cracking meat. (Surface feels rigid but yields slightly under thumb pressure.)
2. Slice meat *against* the grain into 2-mm-thick pieces using a sharp chef’s knife. Stack 3–4 slices neatly. (Grain runs horizontally across slices; edges are clean, not shredded.)
3. Sprinkle each stack evenly with cumin, salt, and sesame oil. Gently press layers together to adhere. (Oil sheen appears on surface; spices cling evenly, no pooling.)
4. Roll each stack tightly into a cylinder, starting from one short end. Wrap snugly in plastic wrap and chill 10 minutes. (Rolls hold tight coil with no gaps; plastic wrap hugs surface smoothly.)
5. Unwrap and slice crosswise into 8-mm-thick rounds. Arrange on chilled plate—keep refrigerated until hot pot is boiling. (Rounds separate cleanly; fat marbling stays embedded, not smeared.)