Mutton rolls are a common ingredient in hot pot restaurants. Smooth in the mouth, fat but not greasy, it is one of the must-select ingredients for diners. Lamb rolls are divided into cumin lamb rolls, fried onion lamb rolls, crispy lamb rolls, etc.

1. Look at the color: the fake mutton rolls will turn black and produce a lot of foam after being cooked; the real mutton rolls will still be pink in color and have less foam after being cooked.

2. Look at the texture: Fake mutton rolls have a rough texture and have a lot of lean meat after being sliced, and are in the shape of large slices; real mutton rolls have a fine texture and contain white stripes after being sliced.

3. Look at the fat and thinness: Fake mutton is usually fat and thin on one side, separated from each other. It will separate when you pinch it with your hands, and it will break into pieces after cooking; real mutton should have a trace of fat. Sandwiched in lean meat, the distribution is natural and even.

4. If you still can’t tell the difference between true and false, you can only taste it yourself. The fake mutton felt hard in your mouth; although the real mutton rolls had a tangy smell, they tasted delicious.