Sheep and goats taste very different. Goats are not suitable for captivity and grow slowly. It takes 10 months or even longer to raise a 40-60 kg goat, which is a slow work. Goat mutton is compact, elastic and chewy, suitable for hot pot or barbecue, especially for cooking with skin, delicate and delicious.
As long as there is grass to eat, sheep are lazy, especially docile and grow fast. When it grows to 65,438+00 months, it can increase the weight to 70 ~ 65,438+000 Jin, but it also brings adverse effects. Mutton is tender and tender, which is suitable for mutton stew.
The smell of mutton is very strong, and the smell of mutton is stronger than that of beef. This is because there is a unique fat in mutton fat. After heating and volatilization, a strong smell will overflow, which cannot be completely removed. It can only be suppressed or concealed by cooking techniques and spicy spices.
Matters needing attention in buying mutton
1. color: high-quality mutton should be bright red or pink, not dull or yellow. Avoid buying mutton with blood or deep purple on the surface.
2, smell: smell the smell of mutton, fresh mutton should have no odor, with a touch of mutton flavor. If there is obvious fishy smell or abnormal smell, it may be of poor quality or a problem.
3. Fat distribution: Observe the fat distribution on mutton. High-quality mutton should have a proper amount of fat distributed in the meat, without too much fat accumulation or little fat.
4, meat quality: gently press the mutton with your fingers to see if the meat quality is elastic. Mutton with good elasticity is easier to make fresh and tender dishes.
5. Selection of parts: Different parts of mutton have different tastes and suitable cooking methods. For example, leg of lamb is suitable for stewing; Lamb chops are suitable for frying and so on. When buying, you can choose the right part according to your own needs and recipes.