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1, upper brain

Meat quality: less fat and tender meat quality.

How to eat: Wash and roast the meat.

Sheep's upper brain meat has little to do with sheep's brain, which is located behind the sheep's neck and on both sides of the spine.

The upper brain has more lean meat and less fat. After the fascia is removed, it is frozen, and then sliced and washed, which has a certain chewiness. The closer to the middle of the brain meat, the better it looks, and the more original the mutton is.

2, tenderloin

Meat quality: fresh and juicy.

How to eat: stir-fry

The most familiar tenderloin is the two tender lean meats on the sheep, fresh and juicy. If you cook onions and stir-fry mutton or stir-fry mutton at home, lamb chops are the most suitable. The entrance is not firewood, nor will it be chewy. It is ok to put some tenderloin in the refrigerator at home.

Recommended recipe: spicy lamb tenderloin

3. External ridge

Meat quality: delicate and smooth.

How to eat: barbecue

Lamb loin, also known as "New Yorker" in western restaurants, is delicate and suitable for whole barbecue or diced barbecue. Sprinkle some cumin and black pepper after baking, it tastes good ~

4, leg of lamb

Meat quality: the front legs are fat and tender, and the back legs are fleshy.

How to eat: barbecue, rinse

The leg of lamb is divided into the front leg of sheep and the back leg of sheep. The hind legs are fleshy, but not as tender as the front legs. The hind legs can be used to eat shabu-shabu and the front legs can be used to eat mutton skewers.

Especially when making kebabs at home, cut the mutton into pieces and marinate it (simply add some salt, as shown in the menu below), and put the tender meat of the legs in the fat sheep oil at the tail, which is fat and thin, and tastes particularly fragrant after roasting. I know many people don't like fat mutton, so do I, but when roasting, add some fat pieces to make the mutton skewers more fragrant, so we can skip them directly when eating. )

5. Lamb chop

Meat quality: soft and juicy.

How to eat: roast, stir-fry, stew and stew.

My jiaozi lamb chop is one of the best mutton. Generally, lamb chops are composed of 7-9 ribs, which are fat and thin, and there are few ribs around, so they are very suitable for stewing, spicy stewing and roasting.

Our grandmother especially likes stewed lamb chops with white radish in winter. Some are as delicious as grandma's. Please poke the link below.

Recommended recipe: stewed lamb chops with white radish

6. Cucumber strips

Meat quality: lean meat.

How to eat: Wash and stir fry.

Some people like to eat sheep's brains while others like to eat cucumber strips. Which they like to eat is entirely a matter of personal preference. I will not lead the war here.

However, cucumber strips are also called the best part of mutton by many people. They grow between the thighs and buttocks of sheep and wrap the femur in strips. Basically, there are only two sheep, which can be eaten in shabu-shabu or fried.

7.yangxiezi

Meat quality: the meat quality is tender.

How to eat: hot pot, boiled.

The scorpion is a whole sheep spine from the neck to the tip of the tail. As soon as it cools down, sheep scorpion hot pot will brush it all on the table. I'm used to eating the scorpion as a hot pot, which contains some spices such as galangal, tsaoko and fennel. When the bones are crisp and the meat is rotten, I will break two bones directly, worrying about the bone marrow first, and then picking the meat carefully. My principle has always been: never leave one for others!

Recommended recipe: sheep scorpion hot pot.

8. lamb breast

Meat quality: both fat and thin.

How to eat: mutton rolls with meat stuffing

Sheep breast meat refers to the meat on both sides of sheep chest cartilage. The lamb breast is thin and long, with a little muscle between fat and thin. Because meat is tender, there are many ways to eat it.

I've eaten mutton rolls made of lamb breasts before, and they are delicious. At present, mutton rolls are often mixed in the market. If you don't trust the mutton rolls you bought outside, you can also buy the lamb breast yourself and ask the store to help you process it, which will be more reassuring.

9. lamb meat

Meat quality: tough and thick.

How to eat: stew and braise in soy sauce.

The lamb brisket is a bit tough, and the whole meat is thicker. It's basically a layer of skin, a layer of oil, and then a layer of tendons. It looks soft and crisp, and every time I pass by the meat stall and see its slightly drooping shape, I feel bad. Just like my little stomach, I can't shake it if I want to!

Although I don't like the appearance, I will stew it or stew it with mutton brisket, but remember to cut it into small pieces in advance, so that it will cook quickly and taste better ~

Recommended recipe: spicy braised mutton brisket

10, little sheep

Meat quality: the teeth are crisp and elastic.

How to eat: sauce, stew, and halogen.

The calf of a sheep is the "meat block" on the tendon of a lamb. Sheep's tendons are wrapped in meat film, and there are tendons in the meat, which is very chewy. Can be made into braised tendon as an appetizer.

1 1, lamb shoulder

Meat quality: the fat is evenly distributed, and the meat is tender and sweet.

How to eat: stew and roast.

Compared with the leg of lamb, this part of the shoulder of mutton moves more, so the fat on this piece of meat is more evenly distributed. Touch your shoulders with your hands, and the feel is almost the same, so this part is especially suitable for braising or slow baking, so that the aroma of fat can be slowly released.

Having written so much, finally, I would like to say one more thing. This is a question that many people are concerned about: How to tell whether the mutton I bought is fresh or not?

It is said that practice is the only criterion for testing truth. My suggestion is that when you buy meat, gently press the raw mutton first. The more tender the meat, the better the elasticity, and then look at whether the meat quality and grain of mutton are delicate. The more delicate the mutton, the fresher it will be.

If you buy mutton with bones, you can also compare the thickness of bones. Usually, the thinner the bones, the younger the sheep are, and the meat will be relatively tender.