Instant-boiled mutton (Chinese: 涮羊肉; Pinyin: Shuàn Yángròu) is a very popular Chinese hot-pot dish.

In China, when having instant-boiled mutton, people put a hot-pot filled with water at the middle of a table. Normally food materials boiled in the pot include Tofu, Chinese leaves, bean vermicelli etc.

Lamb is pre-sliced and served on the table. The requirement on the lamb slices is that the slice must be very thin like a paper, and each slice is complete.

Because lamb can be cooked in very short time and longer cooking will make the lamb more solid, the way of having the lamb is to take some pre-sliced raw lamb using chopsticks, put it in the boiling hot-pot and take out as soon as the lamb changes color.

Each person has a small bowl to hold some sauce. Cooked lamb is eaten with the sauce. The sauce normally is a mixture of sesame sauce, chili oil, leek etc.

涮羊肉，是一种将羊肉、蔬菜、豆腐等食材放到火锅中，用沸水涮熟后沾小料食用的菜肴。由于羊肉加热易熟，但加热时间长反而会硬，所以用开水短时间的一涮即好，随吃随涮。

吃涮羊肉时，在桌子当中放置一铜质火锅，大家围坐在桌子旁，在火锅中涮各种食材，很是热闹。
传统的火锅是烧炭火的铜制火锅，使用前需要预先把火炭点燃后放入。

涮羊肉的小料有很多种，有传统麻酱的，香油的，海鲜的，沙茶酱的等。传统的小料主要由麻酱、酱豆腐、韭菜花、辣椒油、芝麻、葱花、香菜调拌而成。