If someone told you the burger was invented in China over 2,000 years ago, you'd probably raise an eyebrow. But that's essentially what rou jia mo is - and it predates the hamburger by about two millennia.
The history
Rou jia mo (literally "meat sandwiched in bread") originated in Shaanxi province, in the ancient capital of Xi'an. It's been a staple of Northern Chinese street food since the Qin Dynasty - that's roughly 221 BC.
The bread - called "mo" - is a type of flatbread that's been baked in clay ovens along the Silk Road for centuries. It's not soft like a burger bun. It's crispy on the outside, slightly chewy inside, and absolutely perfect for soaking up the braised meat juices.
How it's made
The meat is the star. At The Greedy Sheep, we slow-braise lamb for hours with a blend of over 20 spices - star anise, cinnamon, Sichuan pepper, cumin, and more. The meat becomes so tender it practically falls apart.
Then it's chopped, loaded into a freshly baked mo, and served. No lettuce. No ketchup. Just incredible meat in incredible bread. Simple. Ancient. Perfect.
Why it matters for halal diners
The Hui Muslim communities of Xi'an have been making rou jia mo with halal lamb for as long as the dish has existed. This isn't a dish that was "adapted" for halal diners - it was created by them.
When you eat our lamb rou jia mo at The Greedy Sheep, you're eating something authentic in every sense. Halal by tradition. Delicious by design.
Where to try it in London
You'll find our rou jia mo at 8 Little Newport Street, Chinatown. It's one of our most popular dishes - and at just a few pounds each, you'll want more than one. Trust us on that.
