1, rib: rib that is connected to the rib meat, fat and lean each other without tendon, covered with a layer of film, fat and lean combination, the more fat the more tender, fat coverage is good, the texture is soft, tender and juicy, rich in protein and amino acids.
2, baby back ribs: the cut between the ribs, like lollipop ribs.
3, Spine: the best T-bone cuts on the sheep, from the breast portion to the loin. They are two of the most tender and lean cuts on the whole sheep, and the lamb loin is high in protein and low in fat for a delicious flavor.
4, leg of lamb: leg of lamb more lean meat, muscle fiber is obvious, the meat is firm, slightly chewy.
5, shoulder: consists of two pieces of meat that cross each other, with thin fibers and a smooth texture. It can be cut into arm ribs and sliced ribs, and is best roasted as a whole or cut into pieces. In the West, lamb shoulder meat is often used for the whole piece of low-temperature slow-roasted, roasted with a fork can be gently disassembled into shredded meat, slightly seasoned is already full of delicious.
Lamb kebabs: a dish made by grilling fresh lamb on skewers with bamboo or steel skewers, is one of the more common barbecue dishes. The dish is more prevalent in the northern region of China.