Lamb is coarse fiber.

1, mutton, warm, mutton has goat meat, sheep meat, wild sheep meat, the ancient times called mutton for ewe meat, billy goat meat, capricorn meat.

2, it can not only protect the wind and cold, but also to replenish the body, on the general wind-cold cough, chronic bronchitis, cold asthma, impotence, kidney deficiency, abdominal cold pain, weakness and fear of cold, lumbar and knee soreness and weakness, yellow muscle thinness, qi and blood deficiency, after the disease or post-partum body deficiency and other all the symptoms of the virtual have treatment and supplementation effect, the most suitable for consumption in the winter, so it is known as the winter season tonic, is very popular.

3, due to the lamb has a nasty smell of goat stink, it is part of the people cold, in fact, a kilogram of lamb if you can put 10 grams of licorice and the right amount of wine, ginger cooking, that is able to go to the stink and can maintain the flavor of its mutton.

Expanded Information

Lamb refers to the meat on the sheep, anciently known as ewe meat, billy goat meat, capricorn meat, one of the world's common meat. Mutton meat is similar to beef, but has a stronger meat flavor. Lamb is more tender than pork and contains less fat and cholesterol than pork and beef.

But mutton has a heavier odor and a heavier digestive burden on the stomach and intestines, and is not suitable for people with poor stomach and spleen function. As with pork and beef, excessive consumption of this type of animal fat may cause stress on the cardiovascular system, so although lamb is delicious, it should not be gluttonous. Eat it with caution on hot days or in patients with fever.

Reference: