As the saying goes, mutton is full of treasures, which is no exaggeration. The nutrition and taste of different parts of mutton are also different.

For thousands of years, mutton has been an indispensable food in China. Through different cooking methods such as stewing, rinsing, frying and roasting, each method is suitable for different parts of mutton, and its nutritional components are also reflected incisively and vividly.

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Mutton location map

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Edible characteristics of different parts of mutton

1, neck meat neck

Also known as sheep neck, it is muscular, fat and thin, with dry and hard meat and thin tendons.

Main products: neck meat, neck meat strips, neck meat slices and neck ribs.

Neck meat is suitable for mutton stuffing and mutton balls, and is suitable for stewing and stewing.

2. Shoulder meat

The shoulder meat of sheep consists of two pieces of meat that cross each other. In contrast, its fiber is thinner and its taste is tender and smooth.

Main products: shoulder steak, square cut shoulder meat, shoulder steak

Suitable for stewing, roasting and stewing.

3. Sheep tendon

Sheep tendon refers to the muscle on the thigh of sheep, which is wrapped with hidden tendon, with moderate hardness and good taste.

Main products: French posterior tendon and sheep posterior stick.

Suitable for cooking methods such as sauce, stew, roast and halogen, which is quite chewy.

4. Rib group

Rib meat is the meat connected with ribs, which is fat and thin, without tendons, covered with film and even in fat and thin. Its meat quality is fatter and tender, with better fat coverage, soft texture and tender and juicy meat. Rib meat is rich in protein and amino acids.

Main products: lamb chops, dried lamb chops, ribs granules and ribs strips.

Pork ribs are suitable for washing, roasting, frying, frying, roasting, stewing and other Chinese cooking methods and western French dishes.

5. The lumbar spine is short.

Sheep back can be divided into outer ridge, inner ridge and rib ridge row.

Posterior band of external ridge

The outer ridge of sheep is also called Newark, and the outer ridge meat mainly refers to the outer side of the spine, which is long and very similar, so it is also commonly known as extreme meat.

The tenderloin has a layer of tendons, oblique fibers, fresh and juicy, and delicate muscles. As the superior part of mutton segmentation, meat is particularly precious because of its low meat yield.

Main products: Selected New Yorker and Oil New Yorker.

Suitable for whole barbecue or diced food.

Ribbed rack

The meat connected with ribs, forehead and spine is fat and thin, but it has no tendons, and it is covered with thin film. The fatter it is, the more tender it is, the better its fat coverage is, the texture is soft, fresh and juicy, and it is rich in protein and amino acids.

Main products: French lamb chops, eight-bone steaks, French ribs, lamb backs, back ribs and so on.

6. tenderloin

Lamb tenderloin, also known as lamb tenderloin, is a strip of meat near the back of the spine. Because of its shape like bamboo shoots and slender fibers, it is also called "bamboo shoot mutton".

Muscle fiber is rich, and the meat is tender and juicy, which is the most tender two kinds of lean meat in the whole sheep. Lamb tenderloin has high protein content and low fat content, so it tastes delicious and is deeply loved by people.

Main products: sheep Philip

Suitable for frying, frying, frying, frying and other cooking methods, as a barbecue raw material, the taste is better.

7. Hips outward

There are more muscles in gluteal meat, but less fat and fascia, so its meat is tender and rich in muscle fibers.

Suitable for frying, roasting, boiling and frying Chinese food and western food.

8. A leg of a sheep's hind leg

Tailong beef steak

Tailong steak refers to the tip of the sheep's ass, which is also commonly known as the "big fork". Its position is smooth, the meat is good, the muscle fiber is rich, and there is a layer of tendon on the upper part. Tendon is tender meat after tendon removal, which can be used to replace tenderloin.

Suitable for frying, roasting, boiling and frying Chinese food and western food.

Braised outside

Braised steak refers to the place where the legs meet under the crotch tip, commonly known as "ground meat". The meat is thick and loose, fat and thin, with a little thin ribs on the side. The part connected with it is "cucumber strips", which are reddish in color, shaped like cucumbers, and tender and smooth in meat.

Suitable for frying, roasting, boiling and frying Chinese food and western food.

Sheep forest joint

Sheep forest refers to a sunken piece of meat near the front leg and waist nest, also called "Yuanbao meat". Its fiber is thin and tight, and there are three layers of tendons outside the meat, so the meat is thin and tender.

Suitable for Chinese frying, roasting, boiling, frying and western lamb chops.

Main products of hind legs: sheep hind legs, small cuts of leg rows, square cuts of hind legs, and dry sticks.

9. Abdominal flap

Breast and skin flap of chest and abdomen

Chest and abdomen meat, located in the abdomen, is tough, mellow and mellow.

Main products: mutton rolls

Suitable for stewing, stewing and other cooking methods.

Breast meat

Sheep breast meat mainly refers to the meat on both sides of the anterior chest cartilage, which is slender and covered with certain fat, and is fat but not greasy after cooking.

Main products: lamb chops

Suitable for stewing, and also suitable for cooking methods such as burning, stewing and halal.

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Cooking methods of different parts of mutton

1, suitable for parts with different uses.

Mutton stuffing: suitable for neck meat, shoulder meat and so on. Because its meat quality is both fat and thin, its meat quality is compact and its filling rate is high;

Braised stew: suitable for breast meat, belly meat and other parts of the meat, cooked fat but not greasy; Tendons are also suitable for use, and their meat is quite chewy after cooking;

Boiling and frying: it is advisable to choose inner ridge, outer ridge, upper brain, three roasting and one forest;

Shabu-shabu: It is suitable for shabu-shabu with sheep's front legs, waist and abdomen.

Barbecue: The most commonly used part of barbecue is hind leg meat, which is the perfect combination of mutton skewers and sheep tail oil.

2. Meat parts selected by different restaurants

Rinse meat, hot pot: upper brain, outer ridge, inner ridge and chest and abdomen meat;

Korean barbecue restaurant: sheep forest, belly with bone external ridge;

Western restaurant: lamb chops and lamb loins.

3. Cooking methods suitable for common parts

Neck meat: tender meat, suitable for stuffing and meatballs;

Shoulder meat: the meat is hard and suitable for braised mutton;

Breast meat: thick and tender, suitable for stuffing, frying and steaming;

Lamb brisket: the meat is tough and suitable for stewing;

Waist and abdomen meat: tender and smooth, suitable for sliding, frying and roasting;

Hip meat: the meat is low in fat and tender in fiber, which is suitable for barbecuing mutton kebabs and frying.

Tendon: Its meat contains tendons, and its meat quality is regular, which is suitable for stewing, boiling and sauce.