Name: Joe's Corner
Address: 50m behind State Departmental Store, | right hand side, walk towards shop houses, next to Tattoo Shop, Ulaanbaatar 15250, Mongolia, Ulaanbaatar
Telephone: +976 9431 7778
Price range: 18

Joe's Corner

Roast Whole Lamb is a traditional local meat product of the Mongolian people. It is a dish with the most ethnic characteristics. It is a traditional delicacy formed in the nomadic life for thousands of years and a traditional dish for the Mongolian people to entertain guests. Roast Whole Lamb is the healthiest, most environmentally friendly and greenest food in the current meat diet. The roasted whole lamb has a golden and shiny appearance, the outer meat is brown and crispy, the inner meat is soft and tender, and the lamb flavor is fragrant, quite palatable and unique.

Legend has it that Kublai Khan, the founder of the Yuan Dynasty, led his army to the south for an expedition. One day, he was exhausted and hungry, and suddenly remembered the dish of his hometown - stewed mutton, so he ordered his subordinates to kill the sheep and light the fire. Just as the cook was slaughtering the sheep and cutting the meat, a scout ran into the tent to report that the enemy was approaching. Kublai Khan, who was extremely hungry, was waiting to eat mutton. While he ordered the troops to march, he shouted: &quot;Mutton! Mutton!&quot; The chef then thought of a quick idea. He cut more than ten slices of thin meat with a flying knife, stirred them in boiling water for a few times, and when the color of the meat changed, he immediately put them into a bowl and sprinkled them with fine salt. Kublai Khan ate several bowls in a row, got on his horse and led his army to meet the enemy, and he won the first battle. When preparing a celebration banquet, Kublai Khan specially ordered the mutton slices. The chef selected the tender meat of the sheep, cut it into thin slices, and then added various condiments. The generals praised it after eating it. The chef stepped forward and said, &quot;This dish has no name yet. Please give it a name, sir.&quot; Kublai Khan smiled and replied, &quot;I think we should call it &#39;shabu-shabu mutton&#39;!&quot; From then on, &quot;shabu-shabu mutton&quot; became a royal delicacy.

Blood sausage ingredients: sheep intestines, sheep blood. Sheep blood is the product of killing sheep using the Mongolian heart-dig-out method. Salt, chopped green onions, a small amount of water and flour (white flour or buckwheat flour) are added to the sheep blood to make plasma. The sheep intestines are then washed with salt water several times to completely wash away the dirt on the inner wall of the intestines, and then the sheep blood with seasonings is poured in. The two ends of the sheep intestines are tied with a thin thread and cooked in water. During the cooking process, a small hole needs to be pierced with a fine needle to release the sheep intestines to prevent the hot air in the sheep intestines from bursting the sheep intestines. For the sheep intestines that are not eaten once, they can be cooked and heated again in the broth that has been used to cook hand-held meat. This method combines the dual functions of heating and flavoring. If there is no broth, it can also be heated in a steamer. Frying and roasting will have a better flavor.

Joe's Corner

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