Wrap the meat in plastic wrap, compact it, freeze it in the freezer, and then slice it.

Making mutton rolls is called "rolling". After rolling, it is packed in food-grade plastic bags and put into a quick-frozen warehouse. Quickly cool down in the quick-freezing warehouse at-25℃--35℃, so that the meat rolls will freeze, and the bacteria in the mutton rolls will freeze directly in the street!

Rolling meat is also a technical job. You must be able to roll it hard and tight! The novice roll is easy to spread after slicing, and it will be completely broken when it is rinsed in the pot, and even broken when it is cut.