The lower legs and feet of sheep or lamb, rich in skin, tendon and collagen. Slow simmering renders them gelatinous and unctuous and lends body and a milky richness to broths.
Where it comes from
Used across Chinese and Central Asian cuisines
In the kitchen
Cleaned and long-simmered in soups and braises for their gelatin and rich mouthfeel, as in whole-lamb soups.