Lamb has a very special stink, this stink is formed by a variety of factors, especially with the sheep breed, gender, age, feed composition, feeding methods, seasons and so on. According to research, goat meat stink is mainly by the carboxyl compounds contained in goat meat, sulfur compounds and fat hydrolysis of unsaturated fatty acids, volatile fatty acids such as decanoic acid and 4-methyl-octanoic acid (4-methyl suet) and other direct causes. The content of such fatty acids in goat meat is significantly higher than that of sheep meat, therefore, goat and its lamb under the same conditions of the stink is greater than that of sheep and sheep meat. Mutton stink can be removed using the following methods:

(1) angelica dongguan dongguan mutton and angelica, ginger stew, both can remove the stink, but also can play a role in nourishing. (2) bamboo leaves to remove the stink of mutton will first wash, cut into large pieces, cold water into the pot. Then put into the appropriate amount of cleaned bamboo leaves, orange leaves, five spice powder, covered stew 20 minutes, the stink since the removal. (3) Tea deodorant cooking mutton when adding a little jasmine tea, after cooking the tea, you can get rid of mutton stink, and mutton fragrant and delicious, distinctive flavor. (4) almonds in addition to ding when cooking lamb into a few almonds, orange peel, jujube, not only taste beautiful without ding, but also can be smooth gas stomach, qi and blood, become the old man, the patient's ideal tonic. (5) Thyme in addition to the dank Thyme commonly known as pepper pepper, mostly found on the Loess Plateau in northern Shaanxi, born on the barren slopes of grassland, Shaanxi, Gansu, Qinghai, Shanxi, Hebei, Inner Mongolia and other provinces are, for medium pasture, spring, summer, autumn can be utilized, the sheep are often foraging, its meat, milk fragrance, not dank. The whole grass can be used medicinally, but also can be used as spices, seasoning, cooking mutton into a little, the stink can be removed.