Steamed Lamb Leg with Pepper and Honey Sauce – from the Shaowei Banquet
A lamb shoulder or leg slowly steamed until it falls apart, lacquered with a dark sauce of jiàng, honey, and black pepper, perfumed with ginger, cinnamon, and citrus peel. The luxury is evident in the spices brought from the far end of the Silk Road.
A lamb shoulder or leg slowly steamed until it falls apart, lacquered with a dark sauce of jiàng, honey, and black pepper, perfumed with ginger, cinnamon, and citrus peel. The luxury is evident in the spices brought from the far end of the Silk Road.
Approach, and behold what the table of the Son of Heaven honors. When We rewarded a loyal minister, there was no stinginess: the whole lamb was set out, steamed until the flesh yielded to the chopstick like snow underfoot. Our cooks rubbed it with jiàng and honey, then perfumed it with that black pepper the caravans brought Us from the West—a treasure so precious it was weighed like silver. Eat, and know that in Our empire merit is paid with honors, and honor is also tasted at the table.
- •Lamb shoulder — one whole piece (prestige meat)
- •Fermented bean sauce (jiàng) — to taste (umami, saltiness)
- •Honey — one ladle (glaze, sweetness)
- •Black pepper from the Silk Road — cracked, generously (signature spice)
- •Ginger, cassia (cinnamon), dried mandarin peel — a few pieces (aromatics)
- •Grain wine — one bowl (deglaze, tenderize)
Steamed Lamb Leg with Pepper and Honey Sauce – from the Shaowei Banquet
A lamb shoulder or leg slowly steamed until it falls apart, lacquered with a dark sauce of jiàng, honey, and black pepper, perfumed with ginger, cinnamon, and citrus peel. The luxury is evident in the spices brought from the far end of the Silk Road.
Why this dish? Lamb was the prestige meat of the Tang, inherited from the influences of the northern steppes, and held pride of place at grand court banquets. Under the reign of Wu Zetian, when promotions and imperial favors punctuated the lives of officials she elevated by merit, such a dish crowned the Shaowei feast offered to celebrate an appointment.
Approach, and behold what the table of the Son of Heaven honors. When We rewarded a loyal minister, there was no stinginess: the whole lamb was set out, steamed until the flesh yielded to the chopstick like snow underfoot. Our cooks rubbed it with jiàng and honey, then perfumed it with that black pepper the caravans brought Us from the West—a treasure so precious it was weighed like silver. Eat, and know that in Our empire merit is paid with honors, and honor is also tasted at the table.
Ingredients (period version)
- Lamb shoulder — one whole piece (prestige meat)
- Fermented bean sauce (jiàng) — to taste (umami, saltiness)
- Honey — one ladle (glaze, sweetness)
- Black pepper from the Silk Road — cracked, generously (signature spice)
- Ginger, cassia (cinnamon), dried mandarin peel — a few pieces (aromatics)
- Grain wine — one bowl (deglaze, tenderize)
Ingredients
- Lamb shoulder or leg — 1.2 kg (meat)
- Soy sauce + 1 tbsp soybean paste (miso or mild doubanjiang) — 4 tbsp (savory umami)
- Honey — 2 tbsp (glaze)
- Black peppercorns, cracked — 1 tbsp (signature spice)
- Fresh ginger — 30 g, sliced (aromatic)
- Cinnamon stick (cassia) + dried orange peel — 1 stick + 1 piece (aromatics)
- Rice wine (or dry sherry) — 100 ml (marinade)
Method
- Mix soy sauce, bean paste, honey, wine, ginger, and cracked pepper; coat the lamb shoulder and marinate for 2 hours.
- Place the meat in a deep dish with cinnamon and orange peel, then set in a large steamer (or in a covered pot over a water bath).
- Steam gently for 2.5 to 3 hours, basting with the juices every 45 minutes, until the meat falls apart.
- Collect the juices, reduce them in a saucepan until syrupy, and drizzle over the meat before serving.
- Sprinkle with a final crack of fresh black pepper.
How it was made : The menu of the Shaowei banquet has partially survived through the Qing Yi Lu (10th century): it featured dozens of refined dishes. Lamb, steamed or roasted, held a place of honor, and imported spices signaled the host's wealth. Slow steaming, without a Western baker's oven, was a master technique of Chinese cuisines.
The contemporary twist : Serve shredded on a folded steamed bun, with a drizzle of the reduced jus—an "imperial bao" that tells the story of the Silk Road in one bite.
Sources : Tao Gu, Qing Yi Lu (清異錄), menu of the Shaowei banquet · Edward H. Schafer, The Golden Peaches of Samarkand (1963)
Wu Zetian · Charactorium
