What we usually call the front leg of lamb includes the front foot of the sheep and a large piece of meat immediately above the front foot. This piece of meat is also called "shank meat", and the calf meat is more fatty. , less lean meat, but the meat is more tender. Since mutton naturally has a fishy smell, and this smell mainly comes from a fatty acid in the fat, the mutton front leg meat has a relatively strong fishy smell and is cheaper than the hind leg meat. Lamb front leg meat is very suitable for stir-frying, braised, and making lamb stuffing.

Sheep hind legs refer to the hind feet of the sheep and the large pieces of meat on the hind feet, also known as "tendon meat". Compared with calf meat, tendon meat has less fat, more fascia and more lean meat. , muscle fibers are developed, and the meat is harder. Generally speaking, the hind leg meat is more than the front leg meat, especially the lean meat, but the price is also more expensive than the front leg meat. Therefore, hind shank meat is very suitable for stewing and marinating. It tastes very delicious and chewy.

Through the above comparison, it is not difficult to see that although lamb front legs and lamb hind legs are both lamb leg meat, there are differences between them. Lamb leg meat accounts for a large proportion of the whole mutton, so when we buy mutton, if we do not consider the price factor, stew mutton, drink mutton soup, or stew mutton, we choose hind leg tendon meat; stir-fry For mutton, choose front leg meat when making mutton dumpling fillings.