Jingyuan lamb meat has unique qualities such as thick, tender and juicy, fat but not greasy, and flawless. This is the result of the long-term breeding of local working people and the specific natural environment of the place of origin. Jingyuan County is located in the upper reaches of the Yellow River and is located at the junction of the Mongolian Plateau, the Qinghai-Tibet Plateau and the Loess Plateau. It is the transition zone from the Tengger Desert to the Loess Plateau and belongs to the desert semi-desert grassland type. The altitude is between 1290m and 3017m. The main mountain ranges in the territory include Hasi Mountain and Quwu Mountain. There are virgin forests and alpine grassland distributions. There are many kinds of pastures growing at an altitude of nearly 1700m. Jingyuan is located in the hinterland of the center of Eurasia. It is a temperate continental arid climate. It is difficult to reach the warm and humid air mass of the ocean. In addition, it is controlled by the Mongolian high voltage for a long time. The continental monsoon climate is remarkable. The winter is less snowy and cold, the spring heats up quickly, and the cold and warm changes greatly. Warm, abundant light and heat resources, concentrated precipitation in autumn, the superior climate provides sufficient pasture for raising sheep.

Jingyuan lamb meat quality technical requirements First, the variety of beach sheep. Second, the habitat environment between 1290 and 3017 meters in the loess hilly and gully zone, arid semi-desert grassland vegetation, dry and alkali-resistant plants, there are forests, clear spring water. Third, the feed requirements are mainly breastfeeding the ewes, supplementing the local green hay and concentrate. Fourth, the standard is 30 to 60 days old, and the living weight is 13kg to 25kg. 5. Slaughtering and Processing 1. Sheep source: healthy sheep produced in the scope of production that meet the requirements of items 1-4 above. 2. Slaughtering process: quarantine before slaughter → slaughtering → slaughtering and bleeding → hoofing → peeling → picking up dirty → going to head → packaging → cooling acid removal → quick freezing → cold storage. Key process requirements: (1) The time from bloodletting to cooling to acid can not exceed 2 hours. (2) Acid discharge: The steroid is acid-discharged at 0 ° C to 4 ° C for 24 hours. (3) Quick freezing: quick freezing at -20 °C for 12 hours. (4) Refrigeration: Store in a cold storage at -8 °C. Sixth, quality characteristics (1) sensory characteristics: fresh meat color bright red, shiny, frozen meat color bright red to deep red. The fat is milky white to pale yellow, and the muscle fat is evenly distributed. The cooked meat is tender and juicy, the meat is thick, the mouthfeel is fat but not greasy, and there is no flawlessness. (2) Physical and chemical indicators: project indicators 胴 body weight (kg) 6-15 moisture (%) ≤ 75 (3) safety and other quality technical requirements: product safety and other quality technical requirements must comply with relevant national regulations.

Apply to：
Producers within the scope of the Jingyuan lamb meat production area may apply to the Jingyuan County Administration for Industry and Commerce and Quality and Technical Supervision of Gansu Province for the use of the “Special Mark for Geographical Indication Products”, which shall be reviewed by the Gansu Provincial Bureau of Quality and Technical Supervision and reported to the quality inspection. Announcement after approval by the General Administration. The testing agency of Jingyuan Lamb Meat is selected by the Gansu Provincial Bureau of Quality and Technical Supervision in the testing institutions that meet the qualification requirements.