2. Most of the hind leg meat is tendon, supplemented by fat meat, which is completely suitable for the requirement of "fat and thin" mutton skewers. Generally speaking, goat meat is used to roast mutton kebabs, because goat meat is tender and easy to roast, while sheep is relatively troublesome to make and has high baking skill.

3. Mutton kebabs are tender, fat and thin, but mainly lean meat, and the roasting time is relatively short, and the taste is good. At the same time, it is rich in a variety of nutrients beneficial to human body, which is beneficial to human health if eaten regularly.