yáng tuǐ

leg of lamb

The Chinese term '羊腿' refers specifically to the hind leg of a sheep, which is often used in culinary contexts. In Chinese cuisine, lamb, especially the leg, is a popular dish that can be roasted, stewed, or grilled, and is typically enjoyed during festive occasions or family gatherings. The word '羊腿' is commonly used in restaurants and markets when ordering or purchasing this specific cut of meat.