In the past, there is a saying: "pig does not pepper, sheep do not material," meaning pork does not put pepper, mutton does not put seasoning. Because when cooking sheep scorpion, if you add big spices, it will lead to the color of the sheep soup black, and the taste of the lamb will be greatly reduced.

Lamb is a better source of a variety of minerals, sodium, potassium, phosphorus, sulfur, chlorine and other elements of the content of more, iron, copper, manganese, zinc, manganese, cobalt and other elements are also rich, but the calcium content is very low. Soluble minerals (such as potassium and sodium) are easily lost with the juices during the freezing and thawing of lamb; minerals such as iron, copper and zinc are present in combination with proteins and are not easily lost during processing.