Oh, Happy Lamb. There isn't really much else to say, other than - I have the hots for you.Specialising in Mongolian-style hot pot, Happy Lamb sprung up in Baotou and has since established itself as a chain with a presence in the UK, China, Taiwan, the US, Japan, Australia and Canada. They pride themselves in their quality meat, which is freshly sliced in house; as well as their rich and savoury broth, which is crafted from carefully selected hen and beef bones that are simmered over the course of 6 hours. The end result is a concentrated milky-white soup base that is enlivened with 36 aromatics, including goji berries, jujubes, ginseng and herbs.DIY dining setups such as hot pot are one of the few things I prefer to do in a group setting, as it enables you to do far more damage to the menu. Alas, it was just the two of us on this occasion. Nevertheless, the combination platters helped us along and offered a convenient short-cut in terms of menu navigation. As for the broth, we went for the nourishing chicken, which is the house special and rightly so. I also liked the sound of the spicy sour pickled cabbage so we opted in for that too.Anyway, long story short(ened), it was absolutely delicious and barely a word was said until each and every plate was relieved of its ingredients. The intensely flavourful broth was easily the star of the show, deeming the additional dipping sauces all but unnecessary. A final few slurps of noodles ensured none of it went to waste.Oh, Happy Lamb. There isn't really much else to say, other than - I have the hots for you.