Wang's Smoked Lamb Introduction
Tainan's classic souvenir: Wang's Smoked Lamb is a time-consuming and labor-intensive process that adheres to traditional methods. Its uniqueness lies in the use of a clay urn as a container, which ensures that the flavors remain intact, allowing the lamb to be served warm and delicious. The finished smoked lamb displays a deep red color and a fragrant aroma, with a rich broth. The lamb is rapidly frozen at -30 degrees Celsius to lock in its original flavor, making it easy to enjoy at home; simply thaw and heat it, and it tastes just like freshly cooked smoked lamb. It has also been awarded the title of 'Top Ten Souvenirs of Nanying'. Many people only know the pleasure of eating lamb hot pot in winter, but little do they know that another way to enjoy lamb, "smoked lamb," is a favorite among Tainan residents. It doesn't have the overpowering smell that some associate with lamb, nor does it come with any troublesome bones. The texture remains firm and satisfying. It is said that lamb feeds on a variety of grass, making it a cooling and low-cholesterol supplement, perfect for modern diets. Now in its third generation, "Wang's Smoked Lamb" continues to uphold ancient methods, sourcing goats from the mountainous, wild regions of Yuanshan, with their age controlled between 2 to 3 years, which is the ideal stage for robust and sweet-tasting meat.
