Put the frozen lamb trotters directly into the pot after thawing. The reason why frozen sheep's trotters are put into the pot directly after thawing is because the meat of sheep's hooves itself is relatively tender and has less membrane and bones. Moreover, sheep's trotters have a unique flavor and are rich in collagen protein. They are suitable for making sheep's trotters soup, braised sheep's trotters and other dishes. The cooking time is generally short and easy to master. The meat of sheep's trotters is relatively tender, and there will be no problems such as toughness or hardness after thawing, so it can be cooked directly in the pot. However, when using sheep trotters to cook food, you need to pay attention to the cooking time when the meat is tender, so as to avoid overcooking, resulting in changes in taste or loss of nutrients. Some people also boil the lamb's trotters before cooking to remove impurities and blood. This can make the taste fresher and the meat more tender. In short, the lamb trotters can be cooked directly in the pot after thawing, but the cooking time and temperature need to be controlled according to the specific conditions.