Lamb hot pot or Lamb oven羊肉爐

In Taiwan, eating lamb hot pot is a favorite of many people in the winter. Shops selling lamb hot pot in Taiwan, from north to south the less there are thousands, each have their own secret recipe, and different conditioning. However, almost all of them emphasize warming lamb is very helpful to human health.

Origin 1

 Kublai Khan led his army expedition, due to fighting hard battles, became exhausted. He ordered the cooks to cook, but when the cook was about to slaughter sheep flesh, the probe reported of enemy soldiers suddenly troops coming, cooking lamb soup is too late to see, he got a idea immediately to cut the lamb meat into the boiling soup, then put it into the bowl soon, sprinkle with salt, add seasoning, ate bowls of Kublai Khan, after riding, led army to fight, finally he captured the enemy and won. Kublai Khan in the celebration Feast, he named a special kind of want to eat when the pre-war set off the taste of lamb.

Origin 2

Lamb hot pot from the Yuan dynasty, Kublai Khan cavalry. To save time, and marching rapidly, when the cavalry picked up the helmet, filled with water and boil, the fillet into thin, eating on the road, over time the formation of a special eating.

在台灣，羊肉爐已經深入消費大眾印象，吃羊肉爐，更是很多人的最愛。
細數羊肉爐，從南到北少說有上千家，各有各的秘方，各有不同調理，取材有別，風味互異，但是萬變不離其宗，幾乎都強調羊肉的溫補，對人體健康大有助益。　
羊肉爐源由的傳說有兩種說法

羊肉爐之源由（一）

　　元世祖忽必烈率軍遠征，由於苦戰惡鬥，人困馬乏，忽然想起家鄉「清燉羊肉」，便下令要伙夫烹煮，不料當正在宰羊割肉時，探兵突然稟告敵軍人馬浩蕩而來，距此地僅有十里之遠，伙夫見清燉羊肉已來不及，便急中生智，立即將切好的羊肉放入滾燙的羊肉高湯中，等肉一變色便撈入碗中，撒上食鹽，加上佐料，雙手奉上主帥，忽必烈連吃幾碗後翻身躍馬，率大軍迎敵而去，結果生擒了敵將，凱旋而歸，忽必烈在慶功宴上，指名還想吃戰前出征時那種特殊口味的羊肉，稱讚自己之所以會大勝，是因吃了「涮」羊肉，而後並御賜名為「涮羊肉」，又名「忽必烈鍋」。

羊肉爐之源由（二）

　　涮羊肉源於忽必烈的元朝鐵騎。為節省時間和行軍神速，當年的騎兵拿起頭盔，裝水煮沸，把肉切薄，吃完上路，久而久之形成一種特殊吃法。切記：勿將羊肉放置鍋中燉煮過久，以避免羊肉過老，而失去其香甜之口感！