https://www.scmp.com/rss/331132/feed en https://assets.i-scmp.com/static/img/icons/scmp-meta-1200x630.png https://www.scmp.com Think “carved meat” in Beijing, and Peking duck might come to mind. But Peking duck is generally a formal affair, reserved for special occasions. Lamb leg—roasted on a spit over a grill—is the austere alternative. In an alley just south of the city’s famous Lama Temple, the air is filled with the smell of lamb. Tendrils of meat-scented vapor clouds swirl above tiled roofs. This alley, called Xintaicang Hutong, is home to Zhangji Roast Lamb Leg (张记烤羊腿), and it’s the last barbecue joint of its... https://www.scmp.com/food/turns-out-roasting-lamb-leg-alley-only-way-people-will-have-it/article/3001083?utm_source=rss_feed https://www.scmp.com/food/turns-out-roasting-lamb-leg-alley-only-way-people-will-have-it/article/3001083?utm_source=rss_feed Wed, 06 Mar 2019 10:30:25 +0000