Lamb chop refers to the ribs of sheep, that is, the meat attached to the ribs, which is covered with layers of films, fat and thin, and soft in texture. Suitable for barbecue, barbecue, stewing and filling. Lamb chop is not only a frequent visitor on the dining table of western restaurants, but also a common cooking ingredient for western housewives.
Lamb chop contains protein, fat, carbohydrate, calcium, phosphorus, iron, magnesium, fluorine, vitamin B 1, vitamin B2, nicotinic acid, cholesterol, trypsinogen, calcium phosphate, calcium carbonate, magnesium phosphate, collagen, bone mucin, elastin, phospholipids, glycogen and other nutrients.