1. Look at the color: after the fake mutton is involved in the pot, the color will turn black, resulting in a lot of floating foam; The real mutton is still pink after being involved in the pot, and there is little foam.

2. Look at the texture: the texture of the fake mutton roll is rough, and there are many lean meats after slicing, which is a large piece; The real mutton roll is delicate in texture and contains white stripes after slicing.

3. Look fat and thin: fake mutton is generally fat and thin on both sides, separated from each other, separated by hand, and broken into pieces after cooking; The real sheep fat should be a little bit sandwiched in lean meat and distributed naturally and evenly.

If you can't tell the truth from the false, you'll have to taste it yourself. Fake mutton tastes bad in your mouth; The real mutton roll smells good, but it tastes good when chewed.

From the appearance, duck meat is delicate and has few lines, and its white fat is all distributed in one piece, and it will never be distributed in lean meat, which means that the lean meat and white fat of duck meat are distinct and will not be mixed together. The fiber of mutton is thick, and white fat and fascia can be clearly seen on its lean meat. After mutton is cooked, the fat condensed from its soup is hard, but the fat condensed from duck meat is soft. In taste, the real mutton roll tastes chewy, and the duck meat has fine fiber and tastes tender. In taste, the more real mutton is chewed, the more fragrant it is, but the duck meat roll tastes fishy. At present, there are indeed cottage mutton rolls made of mutton mixed with other meats on the market. If so, the identification method is simpler, and it will disperse as soon as it is washed.