Crispy mutton slices are also called high-calcium mutton, and the professional name is "high-calcium meat brick", that is, two intact hind legs are boneless, and one or two layers of "meat crescent" (that is, the crescent plate in front of the front legs is brittle) are sandwiched between the two hind legs, and then the meat brick is made. There are obvious brittle bone lines in the middle of the cut pieces, and the taste is crisp.
Mutton discrimination
First, the meat flavor: Under normal circumstances, there is a strong mutton flavor, and the mutton with additives is very light and stinky.
Second, look at the color of meat: generally, mutton without additives is bright red, and meat with problems is dark red.
Third, look at the thickness of the meat wall: the thickness of a good mutton wall is generally about 4-5 cm, and the meat wall with additives is generally only about 2 cm.
Fourth, look at the fat dart of meat: the meat containing lean meat is generally fat-free or little, and the fat is dark yellow.
Refer to the above content: Baidu Encyclopedia-Mutton