The most common mutton in French cuisine is lamb chops with bones. Take 8 bones of French lamb chops from your shoulders and put them on a plate. Dip the mixed seasoning on both sides and set aside. Steps: Thaw the lamb chops at room temperature in advance, and add half of olive oil, 3g of salt and black 10g. Steps: put the sheep in the plate, and cut the back and front of the back separately, which is also a very popular part. Buy ready-made frozen French lamb chops. After thawing, use kitchen paper towels to absorb water, put oil in the cake plate, add sheep, and fry on both sides until golden brown. Sprinkle some salt and pepper. You can also dip it in Chili sauce when eating. Blanch the lamb chops first, then put them in a pressure cooker and sprinkle with cumin powder. Bake it in the oven. Put the blanched sheep in a pressure cooker, then add pepper and ginger slices, bring to a boil with high fire, then turn to low heat and continue to cook for 20 minutes. The pressure cooker I used is well sealed and mature, and 20 minutes is enough. It is recommended that ordinary pressure cookers take 35-40 minutes. The selected part of French lamb chops is the mutton in the ribs. Besides ribs, other parts of the body, such as the waist and abdomen, can be done. It tastes delicious and nutritious.