Head: meat less skin, available for sauce, steak, boil, etc..

Tail: sheep tail to sheep for the best, sheep tail fat, tender and fresh, used for popping, frying, blanching, etc.; goat tail is basically skin, generally do not use.

Two, front leg parts:

Front leg: located in the back of the neck meat, including the upper part of the front breast and front tendon. Lamb breast meat is tender, suitable for burning, steak; the rest of the meat is brittle, more tendons, suitable for burning, stewing, sauce, boiled and so on.

Neck meat: meat is older, with fine tendons. It can be used for braising, boiling, saucing, broiling, stewing and stuffing.

Front tendon: old and brittle meat, very short fibers, meat in the tendon, suitable for sauce, burning, stewing, brining and so on.

Three, abdominal and dorsal parts:

Spine: including muscle and internal and external spine meat, commonly known as flat meat. Outer spine meat is located outside the spine, was long, there is a layer of belt tendon outside, the fiber is oblique, the meat is tender, dedicated to the main material of the more tender dishes, the use of a wider range of uses for shabu-shabu, grilling, popping, stir-frying, frying and so on; the muscle is located on both sides of the spine, the meat is shaped like bamboo shoots, the fibers are long and thin, it's the most tender of the two lean meats on the whole goat, outside there is a small amount of tendon membrane wrapped around the film, the membrane removed from the use of the same as the outer spine.

Ribs: commonly known as square meat, located inside the ribs, fat and lean and gluten-free, the more fat the more tender, soft texture, suitable for shabu-shabu, stewing, steak, barbecue, stuffing and so on.

Breast: Located in the front of the chest and resembling kelp, the meat is fat and lean, with no sinews and crispy texture, and is used for roasting, stir-frying, stir-frying, broiling, stewing, and so on.

Waist nest: commonly known as five flowers, is located in the belly after the ribs near the waist, fat and thin clip each other, the length of the fibers vary in length and width, the meat folder with three layers of fascia, meat old, poor quality, suitable for sauce, burning, stewing and so on. The plate oil in the waist nest is called waist nest oil.

Shabu-shabu: Lamb is best eaten in shabu-shabu as it is soft and easy to slice, and is easy to cook in hot water, making it suitable for shabu-shabu consumption.

Superior Brain: Located at the back of the neck and the front upper end of the ribcage, the meat is on the fattier side.

Big Three Forks: located at the top of the back leg of the lamb, the meat is more tender, leaner and less fatty.

Small Three Forks: located on the upper front leg of the sheep, with fat and lean meat.

Cucumber strips: located below the large three-pronged fork, in the shape of a strip against the femur, with a crispy texture.

Mill crotch: connected to the cucumber strip, with more lean meat.

Stewing and steaming: using stewing and steaming to process lamb, then you should choose lamb from the front leg, shoulder, ribs, lamb belly, tendon meat and other parts of the lamb.

Front leg: front leg meat is crisp and tender, suitable for stewing and steaming.

Shoulder: the meat in the shoulder area is finer in fiber and tender.

Ribs: Ribs, fat and lean meat with a film on the outside, are soft, tender and juicy.

Lamb Belly: The meat in the lamb belly area is fatty and flavorful.

Tendon: Located on the thigh of the sheep, tendon meat is connected to the meat tendons and is moderately hard and chewy.

Stir-fry: To stir-fry lamb for consumption, you should choose to eat the meaty parts such as the hind leg, spine and breast meat.

Rear leg meat: the rear leg meat of the fiber vertical and horizontal, more lean meat, less fat, used to stir-fry consumption of excellent taste.

The back of the meat: the back of the meat of the meat of the tender, direct fried food taste better.

Breast: The meat in the breast part of the lamb is tender, so it is suitable for stir-frying.

Roasted: roast lamb need to have a certain amount of oil, consumption is better, so you should choose "three fat, seven lean" lamb, general boning thigh meat, shoulder meat, ribs, back and other parts of the meat, can be used for roasted food.

Lamb stuffing: lamb as a stuffing to eat, you should choose less tendon, soft, tender parts of the meat, generally choose the rib, neck meat, but the quality of these two parts of the meat and different.

Ribs: rib meat, also known as square meat, fat and lean, no tendon, meat is fat and tender, soft texture, easy to cut, fat and juicy.

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