1, hot pot mutton hot pot, it is best to choose the upper brain, big fork, small fork, cucumber strips, grinding crotch and other parts.

2. Braised and steamed mutton is processed by braising and steaming, so choose mutton in front legs, shoulder meat, ribs, mutton brisket, tendon meat and other parts.

3. Stir-fry mutton. You should choose fleshy parts such as hind leg meat, back meat and breast meat.

Roasted mutton needs a certain amount of oil, so it tastes better. Therefore, we should choose mutton that is "three points fat and seven points thin". Generally, the meat of hind legs, shoulders, ribs, back and other parts can be used for roasting.