Xinjiang is a major sheep-raising province with a rich variety of sheep breeds. Xinjiang mutton is of exceptional quality and delicious flavor, renowned as a top-tier delicacy. Xinjiang mutton sells well throughout China, with consistently strong market demand. So, which regions in Xinjiang offer the most delicious mutton? Below is a list of the top ten most delicious Xinjiang mutton breeds, including Bayinbuluke Black-headed Sheep, Altay Sheep, Yuli Lop Nur Sheep, Keping Sheep, Tacheng Bashibai Sheep, Balchuk Sheep, Maigati Dolan Sheep, Manas Suffolk Sheep, Hami Sheep, and Turpan Black Sheep. Let's take a closer look!
1. Bayinbuluke Black-headed Sheep
Bayinbuluke sheep, named for its black head and white body, is a specialty of the Bayinbuluke Grassland in Xinjiang. Belonging to the Mongolian sheep family, it is affectionately known locally as the "Black-headed Sheep," and some also call it the "Chateng Big-tailed Sheep." Bayinbuluke sheep are not only one of the outstanding local breeds with abundant fat and fine wool, but also one of the main livestock breeds raised on the high-altitude grasslands of the Bayinbuluke region. They roam the Bayinbuluke Grassland, where the water and grass are plentiful, the air is fresh, and it is far from pollution, boasting a superior natural environment. Living there, the black-headed sheep are highly adaptable to the cold and roughage of the feed, resulting in their delicious, healthy meat, considered one of the most delicious lambs in Xinjiang. The lamb from the black-headed sheep is highly sought after by diners from both the north and south, and during the Yuan, Ming, and Qing dynasties, it was a top-tier tribute item. As the finest lamb, the Bayinbuluke black-headed sheep is praised as "the sheep of luxury."
2. Altay mutton
Xinjiang boasts a particularly delicious type of mutton: Altay fat-tailed mutton. Altay sheep are a specialty of the Altay region in the Xinjiang Uyghur Autonomous Region and a Chinese national geographical indication product. This breed is renowned for its large size and high-quality meat and fat, making it one of Xinjiang's finest local sheep breeds. Altay sheep are large, with particularly prominent tails, resulting in high yields at slaughter. Their meat and fat content are exceptional, and the flavor is delicious. Altay mutton is tender, easily digestible, and rich in protein and vitamins. Regular consumption can improve physical health and enhance disease resistance. In the cold winter, regular consumption of Altay mutton can replenish qi and nourish the body, promote blood circulation, and enhance warmth. Furthermore, Altay mutton can increase the secretion of digestive enzymes, protect the stomach lining, and aid digestion.
3. Yuli Luobu mutton
Yuli Lop Nur mutton is a specialty of Yuli County, Bayingolin Mongol Autonomous Prefecture, Xinjiang Uygur Autonomous Region. It is a national geographical indication agricultural product and one of China's top ten most delicious mutton breeds. Yuli Lop Nur sheep are primarily raised through grazing, their main feed consisting of reeds, licorice, camel thorn, Apocynum venetum, and poplar leaves. These forages are rich in saline-alkali components, possessing natural acid-lowering properties and certain medicinal effects. This feeding method and feed combination give Yuli Lop Nur mutton its unique texture, aroma, and taste, earning it the reputation of "Yuli's most fragrant mutton in the world." Yuli Lop Nur mutton has a dense and firm texture, strong muscle fibers, and is tender and juicy. Fresh mutton has no off-putting smell, with almost no gamey odor. Cooked, it has a delicious flavor, tender and juicy texture, no unpleasant odor, and a moderate fat content, making it not greasy. Yuli Lop Nur mutton is particularly suitable for stewing in water, resulting in a rich yet not greasy taste that is very delicious.
4. Keping mutton
What's the best lamb in Xinjiang? It's Keping lamb! Keping lamb is a local specialty of Keping County, Aksu Prefecture, Xinjiang Uygur Autonomous Region, and is listed as a national geographical indication protected product. It's famous both inside and outside Xinjiang for its tender and delicious meat, and is a renowned local delicacy of Aksu Prefecture. Keping County has rich saline-alkali soil, and this unique natural environment nurtures high-quality sheep, resulting in tender lamb with absolutely no gamey smell. The plump lamb, in particular, enjoys a high reputation throughout Xinjiang. There are many must-try local dishes that go well with Keping lamb, such as apricot stewed lamb, chamagu stewed lamb, lamb hot pot, roasted lamb skewers, whole roasted lamb, and naan-wrapped lamb, each one mouthwatering and absolutely not to be missed!
5. Tacheng Bashibai Sheep
Tacheng is famous for its Bashibai lamb, a unique ingredient from Tacheng Prefecture in Xinjiang Uygur Autonomous Region and a Chinese national geographical indication product. Bashibai lamb has a long history and enjoys a high reputation in Xinjiang, being one of the most well-known sheep breeds in the area. Named after the patriotic figure Bashibai, it closely resembles the Altay sheep in appearance but is smaller, with the advantage of higher quality wool. Bashibai lamb meat is tender, nutritious, and delicious, considered a delicacy among lambs. At 4 to 4.5 months of age, Bashibai lambs weigh approximately 18 kg, with a slaughter rate of 56%, a bone-to-meat ratio of 1:4, and a net meat yield of 45%, ranking first in China. This makes Bashibai lamb an ideal breed for lamb production, particularly suitable for stir-frying and creating delicious dishes.
6. Balchuk sheep
Balchuk sheep are a renowned local breed of sheep from Balchuk City in Kashgar Prefecture, Xinjiang, highly prized for their superior meat and wool. Balchuk sheep grow rapidly, adapt well to roughage conditions, and their delicious meat has earned them a prestigious reputation in Xinjiang. This breed is medium-sized, hornless, with a short, thick tail, white wool, black rings around the eyes, and small black spots on the mouth and ears, earning them the nickname "panda sheep." The meat is deep red, elastic, tender, and flavorful, with no gamey odor, and releases an even more fragrant aroma after steaming or boiling. If you have the opportunity to visit Kashgar, Xinjiang, be sure to try the local Balchuk lamb; it's absolutely worth the trip.
7. Makit Dorand Sheep
Dolan sheep is one of the famous sheep breeds in Xinjiang, renowned for its high-quality meat and fat. It is also known as Maigati sheep because its main production area is Maigati County. Dolan sheep is a crossbreed of the Varji fat-tailed sheep and local native sheep, possessing high economic value. Its meat, fat, and fur are all excellent. Maigati Dolan sheep are highly regarded for their outstanding meat quality, being delicious and ranking among the most popular sheep breeds in Xinjiang. The most delicious way to enjoy it is by stewing or roasting the whole sheep. Selecting high-quality, tender lambs, roasted over a fire, releases an irresistible aroma, offering a rich yet not greasy flavor with an excellent texture.
8. Manas Suffolk sheep
Manas Suffolk sheep are a specialty of Manas County, Changji Prefecture, Xinjiang. They are a breed of Suffolk sheep introduced from Australia, and through local purebred breeding, selective breeding, and adaptation to the local environment, a purebred Manas Suffolk meat sheep with unique regional characteristics has been developed. Manas Suffolk lamb is known for its delicious, juicy, and tender meat with a mild muttony flavor and rich aroma, comparable in quality to Australian Suffolk lamb. It has become the preferred breed for Muslims in sacrificial lamb offerings, representing nobility and purity. Furthermore, Manas Suffolk sheep is rich in high-quality protein, low in fat, and rich in calcium, iron, magnesium, and other nutrients, offering comprehensive and balanced nutritional value and health benefits.
9. Hami mutton
Hami mutton is a specialty of Hami City, Xinjiang, and enjoys the national geographical indication for agricultural products. Hami Kazakh sheep graze on pristine, unpolluted grasslands in a unique climate and natural environment, resulting in Hami mutton with the normal aroma of fresh mutton and very little gamey smell. The muscle is bright red and glossy, while the fat is milky white. The meat is firm and compact, with strong muscle fibers and rich intramuscular fat, making it tender, juicy, and exuding a rich aroma with a very unique flavor. Common local preparation methods include Hami mutton stew with flatbread, Hami hand-pulled mutton, and Hami mutton skewers. Among these, Hami mutton stew with flatbread has become one of Xinjiang's most famous snacks, renowned throughout China. If you have the opportunity to visit Hami, be sure to try it!
10. Turpan Black Sheep
Turpan black sheep originate from the Turpan region, known as the "Land of Fire." They primarily feed on natural vegetation, supplemented with alfalfa, clover, and hay. They enjoy eating wild watermelons, wild mushrooms, Cistanche deserticola, Codonopsis pilosula leaves, Ephedra sinica, camel thorn, wild onions, and bitter beans, and rely mainly on melted snow from the Tianshan Mountains for water. The muscles of Turpan black sheep are light red and glossy, with distinct layers of fat and muscle. The fat is milky white, moist but not sticky, or has a slightly dry surface with a dried film.
The list of Xinjiang's top ten famous sheep is based on the national geographical indication protected products and national agricultural product geographical indication protected products lists published by relevant departments. It takes into account the reputation, quality, and public awareness of the geographical indication products both online and offline, and also refers to relevant internet ranking lists. The list is for reference only and is not ranked in any particular order. If you have any questions, please feel free to comment and correct them at the end.
