Little lamb, who made thee?

Mutton is a favorite meat from Urumqi to Beijing, and this tender morsel is a prime choice for gourmet diners. Pauline D. Loh samples a leg at Kashgar Restaurant.

Don't make friends with your food. Based on that, it's a blessing that the furry bundles with long-lashed eyes and cute wiggly tails are an uncommon sight in Beijing. In fact, most of the lamb we see here are already dressed and ready for the oven, crusted with specks of salt, cumin, chilli flakes and other delicious spices.

And of course, there are the ubiquitous chuan'er, the Xinjiang lamb kebabs that have become China's favorite supper snack.