1. Head and tail parts:

Head: less meat and more skin, can be used for sauce, grilling, cooking, etc.

Tail: Sheep tail is the best. Sheep tail is rich in fat, tender and delicious. It is used for stir-frying, stir-frying, boiling, etc.; goat tail is basically skin and is generally not used.

2. Foreleg position:

Foreleg: located at the back of the neck meat, including the upper part of the front chest and front tendon. Lamb breast is tender and suitable for roasting and grilling; other meat is crispy and has more tendons, so it is suitable for roasting, stewing, sauce, boiling, etc.

Neck meat: The meat is older and contains fine tendons. It can be used for braised, boiled, sauced, roasted, stewed and stuffed.

Fore tendon: The meat is old and brittle, with very short fibers and tendons in the meat. It is suitable for sauce, roasting, stewing, stewing, etc.

3. Abdomen and back:

Back: including the lining muscles and internal and external spine meat, commonly known as shoulder meat. The outer loin meat is located outside the backbone and is long in shape. There is a layer of belt tendons on the outside. The fiber is oblique and the meat is tender. It is specially used as the main ingredient of tender dishes. It has a wide range of uses, such as shabu-shabu, roasting, stir-frying, stir-frying, etc. Fried, etc.; the tenderloins are located on both sides of the backbone. The meat is shaped like bamboo shoots and has slender fibers. It is the most tender two pieces of lean meat on the whole lamb. It is covered with a little fascia. After the membrane is removed, it has the same use as the outer backbone.

Ribs: Commonly known as square meat, located inside the ribs. The fat and thin are sandwiched between each other without tendons. The fatter, the tenderer, and the texture is soft. It is suitable for simmering, stewing, grilling, roasting, stuffing, etc.

Breast: Located on the front chest, shaped like kelp, the meat is fatter but leaner, has no rubber bands in the meat, and is crispy in nature. It is used for roasting, popping, stir-frying, roasting, stewing, etc.

Waist fossa: Commonly known as Wuhua, it is located near the waist behind the ribs in the abdomen. The fat and thin are sandwiched between each other. The fibers are of different lengths and lengths. There are three layers of fascia in the meat. The meat is old and of poor quality. It is suitable for Sauce, roast, stew, etc. The suet in the waist is called waist oil.

Shabu-shabu shabu-shabu: It is best to choose mutton shabu-shabu hot pot from parts such as the upper brain, big three-part, small three-part, cucumber strips, and ground crotch. The meat in these parts is relatively soft, easy to slice, and easy to cook when blanched. Suitable for hot pot cooking.

Upper brain: Located behind the neck of the mutton and at the front and upper end of the ribs, the meat is fatter.

Big three forks: Located above the hind legs of the lamb, the meat is tender, with more lean meat and less fat.

Little trident: located above the front leg of the sheep, with alternating fat and lean meat.

Cucumber strips: Located under the big trident, in a strip shape close to the femur, with a crisp and tender texture.

Grind crotch: connected to cucumber strips, with more lean meat.

Stew and steam: If you use stew or steam to process mutton, you should choose mutton from front legs, shoulders, ribs, lamb belly, tendon and other parts.

Front legs: The meat of the front legs is crisp and tender, suitable for stewing and steaming.

Shoulder meat: The meat fiber in the shoulder meat part is thin and tender.

Rib: Rib meat, with alternating fat and lean meat, with a thin film on the outside, soft, tender and juicy.

Lamb belly: The meat of the lamb belly is plump and has a mellow taste.

Tondon meat: The tendon meat is located on the lamb's thigh. The tendons are connected, with moderate hardness and chewy texture.

Sauteing: When frying mutton for consumption, you should choose meaty parts such as hind legs, back meat, and breast meat.

Hin leg meat: The fiber of the hind leg meat is vertical and horizontal, with more lean meat and less fat meat. It has an excellent taste when stir-fried and eaten.

Spine meat: The meat of the back meat is tender and tastes better when fried directly.

Breast meat: The meat in the breast part of mutton is tender and tastes delicate when eaten, so it is suitable for frying and eating.

Roast: Roast mutton requires a certain amount of oil to be eaten better, so you should choose mutton that is "three-thirds fat and seven-tenths lean", generally deboned hind legs, shoulders, ribs, etc. The meat from the back and other parts can be grilled and eaten.

Mutton stuffing: When making mutton stuffing, you should choose parts with less tendons and soft and tender meat. Generally, ribs and neck meat are chosen, but the meat quality of these two parts is different.

Ribs: Rib meat is also called square meat. It is fat and thin, with no tendons. The meat is plump and tender, soft in texture, easy to cut, plump and juicy.

Neck meat: Neck meat has more connective tissue and has an old texture, so it has a chewier texture.