Mutton, warm, mutton, goat meat, sheep meat, wild sheep meat, the ancient times called mutton for _ meat, billy goat meat, capricorn meat. It can not only protect the wind and cold, but also to replenish the body, on the general wind-cold cough, chronic bronchitis, cold asthma, impotence, kidney deficiency, abdominal cold pain, weakness and fear of cold, lumbar and knee soreness and weakness, yellow face and thin muscles, qi and blood deficiency, after the disease or post-partum body deficiency and so on all the symptoms of the false have a therapeutic and tonic effect, the most suitable for consumption in the winter, so it is known as the winter tonic, well received by the people. Because of the lamb has a nasty smell of lamb, it is part of the cold, in fact, a kilogram of lamb if you can put 10 grams of licorice and the right amount of wine, ginger cooking, that is able to go to its nasty and can maintain its lamb flavor.

1, roasted meat should be selected from the tender hind legs and upper brain parts, remove the fascia, pressure off the water, cut into thin slices. If the cut thickness is not uniform, or fascia pick not clean, eat will have a fishy flavor. Tender slices of lamb with marinated shrimp oil, soy sauce, minced shallots, cilantro, ginger, sugar, chili oil and other dozen kinds of ingredients soaked well, and then roasted with fire. Grilled lamb is not only flavorful and nutritious, but also improves appetite. Eat lamb kebabs you have to pay attention to a few points: fried lamb on behalf of the dish has pine meat, burned lamb and so on. Pine meat is wrapped in oil skin made of minced meat strips fried, golden color, soft texture, salty and dry incense. Roasted mutton from the palace dishes "brine pot roasted mutton". Fresh fat lamb loin nest or front leg meat, add ingredients to simmer over low heat until rotten, and then fried in a frying pan, belonging to the form of cooking and then frying. Taste outside the crispy tender, salty dry crispy, warm and warm down, benefit the kidney and strong Yang's work. But this practice, after all, too much oil, cooking process because the temperature is too high, will also lose a lot of nutrients.

2, identify

One should smell the flavor of the meat: normal a very strong smell of lamb, there are additives lamb lamb smell is very light and with a clear odor.

Two to see the color of the meat: generally additive-free lamb color was bright red, there are problems with the meat was dark red.

Three to look at the thickness of the meat wall: good lamb meat wall thickness is generally about 4-5 centimeters, there are additives to the meat wall is generally only about 2 centimeters.

Four to look at the meat of the fat dart: there are lean meat generally does not bring fat or with very little fat, fat is dark yellow.

3, selection

Daily life we eat more sheep meat, such as stir-fried vegetables, shabu-shabu mutton, etc., but there will be a lot of people ask, the restaurant some of the dishes with goat meat, such as "stewed black goat meat", "stewed goat meat "What is the difference between sheep meat and goat meat? From the taste, sheep meat is more delicious than goat meat, this is due to goat meat fat contains a fatty acid called 4 a methyl octanoic acid, this fatty acid volatilization will produce a special stink. However, in terms of nutritional content, goat meat is not inferior to sheep meat. In contrast, sheep meat has a higher fat content than goat meat, which is why it tastes more delicate and delicious. Put a little green beans, can also remove or reduce the smell of lamb.

4, curry to stink method of burning lamb, add the right amount of curry powder, generally 1000 grams of lamb put half a packet of curry powder is appropriate, cooked and boiled through the curry lamb for no stink.

5, wine to dank method will be raw lamb with cold water after soaking a few times, cut into slices, silk or small pieces of plate, and then every 500 grams of lamb with 50 grams of wine, baking soda 25 grams of salt 10 grams of sugar 10 grams of MSG 5 grams of water 250 grams of mixing, to be fully absorbed by the lamb seasoning, and then take the 3 egg whites, 50 grams of cornstarch sizing standby. After some time, cooking wine and baking soda can fully remove the stink in the lamb.

6, medicinal materials to the stink method of cooking mutton, with gauze wrapped crushed cloves, nuts, cardamom, perilla and other cooking, not only can go to the stink, but also make the mutton has a unique flavor.

7, soak deodorization method will be soaked in cold water lamb 2-3 days, every day, change the water 2 times, so that the ammonia in the lamb plasma proteins leaching, but also can reduce the lamb stink.