Sheep and goat meat are delicious, the specific taste depends on the production method.

There is a big difference between the taste of sheep and goat, goat is not suitable for captive breeding, the growth rate is slow, it takes 10 months or even longer to grow a 40~60 kg goat, belonging to the slow work, the goat's meat is more firm, more elastic and chewy, suitable for shabu-shabu hotpot or barbecue, especially with skin cooking, delicate flavor.

Sheep, as long as there is grass to eat, lazy and little movement, especially docile, fast growth rate, growth of 10 months can let the weight grow to 70 to 100 kg, but also bring the opposite effect, sheep meat is relatively more loose and soft, suitable for mutton stew.

Lamb comes with a meat stink, and meat stink than beef is also heavy, this is because lamb fat with a unique fat, this material is heated volatile, it will overflow a strong odor, can not be completely removed, only in the cooking techniques and spices with the inhibition or cover.

Purchase lamb notes

1, color: quality lamb should present bright red or pink, rather than dull or yellowish color. Avoid buying lamb with bruises or dark purple color on the surface.

2, odor: smell the smell of lamb, fresh lamb should be no odor, with a light lamb flavor. If there is an obvious fishy or abnormal odor, it may be poor quality or problems.

3, fat distribution: observe the fat distribution on the lamb. Quality lamb should have the right amount of fat distributed in the grain of the meat, rather than too much fat accumulation or very little fat present.

4, meat quality: lightly press the lamb with your fingers to see if the meat is elastic. Lamb that is elastic is more likely to cook dishes that taste tender.

5, choose the part: different parts of the lamb taste and suitable for different cooking methods. For example, leg of lamb is suitable for roasting, stewing; lamb ribs are suitable for frying and so on. When buying, you can choose the right part according to your needs and recipes.