Wang's Smoked Lamb Introduction
Tainan's classic souvenir: Wang's Smoked Lamb is a time-consuming and labor-intensive process that emphasizes traditional methods. Its uniqueness lies in using a vat as the container, ensuring the flavor is preserved without alteration, allowing the lamb to be both nourishing and its freshness to be fully showcased. The finished smoked lamb presents a deep red hue and an irresistible aroma, with a rich broth. The lamb is rapidly frozen at minus 30 degrees Celsius, instantly sealing in its original flavor, and comes in a delivery souvenir gift box. After thawing and heating, it can be enjoyed with the same rich sweetness as freshly cooked smoked lamb. It has also won the honor of being one of the "Top Ten Souvenirs in Nanying." Many only appreciate the delightful taste of lamb hot pot in winter, but little do they know that another way to enjoy lamb, "smoked lamb," is a favorite of Tainan locals. It doesn't have the unbearable lamb odor or troublesome bones; the texture remains firm and not soft. It is said that lamb feeds on a variety of herbs, making it a cooling nourishment, low in cholesterol, and a gourmet food supplement for modern civilization. Currently managed by the third generation, "Wang's Smoked Lamb" continues the ancient methods, sourcing its lamb from the free-range goats of Caoshan Yueshijie, with sheep aged between 2 to 3 years, the perfect stage of robust strength and extremely sweet meat quality.
