Suitable parts of lamb for barbecue: ribs, short ribs, spine, leg, shoulder.

1. Ribs.

This is 8 ribs with tenderloin. The ribs are the meat connected to the ribs. The fat and thin are sandwiched between each other without tendons. They are covered with layers of thin film. The fat and thin are combined. The fatter the tenderer, the better the fat coverage. , soft texture, tender and juicy, rich in protein and amino acids.

2. Small row.

The cuts between the ribs, like lollipop ribs. The authentic short ribs have clear lines, are tender and juicy, grilled to medium rare, and taste amazing.

3. Ridge.

From the chest to the waist, it is the best T-bone slice in the sheep. The outer loin meat is located outside the backbone and is in the shape of a long strip, as long as a shoulder pole. It is commonly known as shoulder pole meat. There is a layer of belt tendons and fibers on the outside. It is oblique in shape, has fine muscles, and the meat is tender and juicy. It is the best part for cutting mutton.

4. Lamb leg.

Leaner meat, obvious muscle fibers, firm meat, slightly chewy, mutton hind legs are muscle, tendon and fat, but the entire leg can be grilled, with or without smoke, the legs Lamb chops can be cut crosswise, or leg of lamb can be roasted on the bone, but it will cook unevenly.

5. Lamb shoulder.

It is composed of two pieces of meat that cross each other. The fiber is thin and the taste is smooth and tender. It can be cut into arm ribs or sliced ??ribs. It is best to roast it whole or cut into pieces. Lamb shoulder is often roasted whole at low temperature and slowly. After roasting, you can use a fork to gently break it into shreds and season it.