Head and tail parts of the head: meat less skin, can be used to sauce, steak, boiled and so on.
1, head and tail parts
Head: meat less skin, available to sauce, steak, boiled and so on.
Tail: Sheep tail to sheep for the best, sheep tail fat, tender and fresh, used for popping, fried, boiled, etc.; goat tail is basically skin, generally do not use. Front leg part of the front leg: located in the back of the neck meat, including the upper part of the front breast and front tendon. Goat breast meat is tender, suitable for burning, steak; the other meat is brittle, more tendons, suitable for burning, stewing, sauce, boiling and so on. Mutton parts graded and eat
Head and tail parts of the head: less meat and skin, can be used for sauce, steak, boiled and so on.
1, head and tail parts
Head: meat less skin, available to sauce, steak, boiled and so on.
Tail: Sheep tail to sheep for the best, sheep tail fat, tender and fresh, used for popping, fried, boiled, etc.; goat tail is basically skin, generally not used. Front leg part of the front leg: located in the back of the neck meat, including the upper part of the front breast and front tendon. Goat breast meat is tender, suitable for burning, steak; the rest of the meat is brittle, more tendons, suitable for burning, stewing, sauce, boiling and so on.
Mutton Buns
2, front leg parts
Front leg: located in the back of the neck meat, including the upper part of the front breast and front tendon. Lamb breast meat is tender, suitable for burning, steak; the other meat is brittle, more tendons, suitable for burning, stewing, sauce, boiled and so on.
Neck meat: meat is older, with fine tendons. It can be used for braising, boiling, saucing, broiling, stewing and stuffing.
Front tendon: old and brittle meat, very short fibers, meat with tendons, suitable for sauce, roast, stew, brine and so on.
3, abdominal and dorsal parts
Spine: including muscle and internal and external spine meat, commonly known as flat meat. Outer spine meat is located outside the spine, is long, there is a layer of belt tendon, the fiber is oblique, the meat is tender, dedicated to the main material of the more tender dishes, wider use for shabu-shabu, grilling, popping, stir-frying, frying and so on; the muscle is located in the two sides of the spine, the meat is shaped like bamboo shoots, the fiber is thin and long, it is the most tender of the two lean meats on the whole goat, a little bit of tendon outside of the package, after removing the membrane, the use of the same with the outer spine.
Ribs: commonly known as square meat, located inside the ribs, fat and lean each other without tendons, the more fat the more tender, soft texture, suitable for shabu-shabu, stewing, steak, grilling, stuffing, etc..
Breast: Located in the front of the chest and resembling kelp, the meat is fat and lean, with no sinews and crispy texture, and is used for roasting, stir-frying, stir-frying, broiling, stewing, and so on.
Waist nest: commonly known as five flowers, is located in the belly after the ribs near the waist, fat and thin clip each other, the length of the fibers vary in length and width, the meat folder with three layers of fascia, meat old, poor quality, suitable for sauce, burning, stewing and so on. The oil in the waist nest is called waist nest oil. Fill in the picture summary (optional)
4, hind leg parts
Hind leg: more meat than the front leg and tender, more versatile. Which is located in the sheep's buttock tip of the meat, also known as the "big three fork" (also known as "a head of sinking"), the meat fat and lean half, the upper layer of a layer of clamping tendons, remove the tendons are tender, can be used in place of the tenderloin. Below the tip of the buttocks is located in the crotch of both legs, called "grinding crotch meat". Shaped like a bowl, the fibers are different, the meat is coarse and loose, fat and lean, slightly thin tendons on the side, suitable for grilling, deep-frying, popping, stir-frying, and so on. Connected with the crotch meat is "cucumber meat". Meat color light red, shaped like two connected cucumbers, a diagonal fiber, a straight fiber, tender meat, slightly fat at one end, the rest are lean meat. In the front of the leg and the waist nest meat close to the place, there is a piece of concave meat, fiber thin tight, meat outside the three layers of tendons, thin and tender meat, called "Yuanbao meat", "after the chicken heart". The above parts of the meat, can be used instead of tenderloin.
Post-tendon: meat quality and uses the same as the front tendon.
5, the other
Spinal cord: in the spine, with a skin membrane wrapped, greenish-white, as tender as tofu, used for braising, broiling, boiling and so on.
Sheep whip strip: that is, kidney whip, tough texture, can be used for stewing, simmering and so on.
Sheep kidney egg: male sheep testicles, shaped like duck eggs, can be used for popping, sauce, etc..
Milk preserved: ewe's milk preserved, white, soft and brittle, meat in the "sand", and contains white pulp, similar to the taste of fat lamb, can be used for sauce, popping and so on.
The most nutritious part of lamb eating
A, lamb chops - suitable for stewing, baking
Recommended practice 1: lamb chops stewed radish
Raw materials: 500 grams of lamb chops, 300 grams of carrots, green onions, slices of ginger, star anise 3, peppercorns, pepper, 2, 5 pieces of coriander, coriander, a little
Seasoning: salt, a small spoon of cooking wine, a small spoon of soy sauce, two spoons of bean paste, 10 grams of sugar
Steps:
1, lamb and radish cut into pieces, the pot of water boiled and put the lamb, cooking wine, boil and drain
2, the pot of oil 7 hot, put the bean paste stir-fried, put peppercorns, sugar stir-fry
3, put the mutton pieces, seasoning wine
4, put the lamb into the stew pot, add soy sauce, star anise, ginger, sesame leaves, add boiling water to submerge the mutton, high heat boil and then turn to medium heat and stew for 2 hours
5, to be 8 minutes of mutton when cooked, put the turnip stew until soft and flavorful, add salt to taste, sprinkle parsley
Two, leg of mutton - suitable for Stir fry, barbecue
Recommended practice 1: green onion explosion lamb
Instruments: lamb shank meat.
Accessories: red onion, ginger, garlic, dried red bell pepper, cooking oil, salt, cooking wine, seafood soy sauce.
Preparation steps:
1, lamb thigh meat bone slicing, red onion, ginger, garlic slicing.
2, cooking oil is hot add red onion, ginger, garlic, red pepper, stir fry the flavor into the meat, martial arts fire quickly stir fry, to be the meat discoloration, add seafood soy sauce, cooking wine, moderate, to be the water of the meat stir fry dry add a little boiling water to stir fry 5 minutes into the salt (according to personal taste to add), continue to stir fry for 2 minutes can be removed from the pot.
Three, lamb neck - suitable for braised, boiled, sauce, stewed and stuffed
Recommended practice: braised lamb
Raw materials: 800 grams of lamb, ginger 1, 2 green onions, anise 1, cinnamon 3 small pieces of dried chili peppers, 4, 2 slices of sesame leaves, 10 jujubes
Seasoning: Vegetable Oil Moderate, half a bowl of cooking wine, half a bowl of soy sauce, rock sugar 10 grams, 1 bottle of beer
1, lamb cut into pieces to clean, add water to the pot, put ginger, blanch lamb when the water boils
2, boil and then cook for 5 minutes, rinse with water
3, pot of cooking oil, add rock sugar, ginger, scallion stir-fry
4, add chili peppers, cinnamon, sesame seeds, star anise and red dates
5, add a small bowl of cooking wine, add soy sauce stir-fry, add a bottle of beer, no more than the ingredients
6, cover the fire to boil immediately after the change to a small fire stew, stew to the soup collected to the thick can be
four, lamb loin - suitable for shabu-shabu, grilled, slipped, popped, stir-fry, cooked, fried, etc.
Recommended cooking methods
Recommended practice: yam fried lamb
Raw materials: 200 grams of lamb tenderloin, 1 yam, 2 parsley, 2 red bell pepper, salt 1/2 tsp, 1 piece of ginger, 5 cloves of garlic
Seasoning: 1 tablespoon of cooking wine, 1 tablespoon of soy sauce, 1/2 tablespoon of soy sauce, 1 tbsp of sesame oil, 1 section of green onion, 2 tablespoons of vegetable oil, white pepper in moderation
1, mutton Sliced, parsley cut into sections, sliced green onions, ginger and garlic, red pepper rings, yam cut thick slices, blanch 10 seconds into the pot and fish out
2, the pot into the oil heating, under the slices of lamb fried raw and sheng out
3, the net pot into the oil, sautéed onion, ginger and garlic, under the slices of lamb, parsley sections, red pepper circles fried
4, add wine and yam, add soy sauce, dark soy sauce, salt and white pepper, high heat, drizzle with sesame oil
4, add wine and yam, plus soy sauce, old soy sauce, salt and white pepper, pouring sesame oil
5, the Chinese government has been working on the development of the Chinese medicine industry. /p>