Another highlight of the city's specialties is the roast leg of lamb (Kao yangtui), that has long been a major course on the Mongol menu. Originally the whole lamb was cooked by nomads on the grasslands, but over time, it was found quicker to cook just the succulent hind legs of the beasts.

With improved roasting styles and different seasonings, the roast leg that you will be served today is a little upgraded from its nomadic origins. The mongols have a saying that goes "you need not see the specialty to know its presence, its smell tells everything". (Yan weijian qiwu, xiangwei yi pubi).

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About shouba rou

. Roast Leg of Lamb . Mongolian Hotpot . Hand-Held Mutton . shouba rou (boiled mutton eaten with hands)

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