I don’t necessarily know which part is the most delicious. Sheep is full of treasures. Different parts contain different nutrients. Moreover, the commonly used cooking methods for mutton include stewing, rinsing, popping, and roasting. Each method has its own flavor and characteristics. The mutton parts suitable for each method are different, and the nutrients they contain are also different.

In the northwest, many people like to eat roasted lamb ribs. The lamb shanks are roasted until the outer layer is crispy, sprinkled with cumin and chili and chewed on the bones. Although it is a little rough, it is slightly tough and thin. The more you chew the meat, the more flavorful it becomes. In addition to the above, there are many other common parts of mutton, such as mutton breast, mutton belly, sheep scorpion (spine), and sheep hooves with well-developed muscles and rich gelatin, etc., which are all common delicacies. Sheep's whole body is truly a treasure, and even the various internal organs that are often discarded can be made into the popular haggis soup.

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How to cook the most delicious parts of sheep

In fact, there are many parts of the sheep carcass. In order to facilitate understanding, it is broken down into the main parts. These 10 parts.

1. Lamb neck meat

Also known as sheep neck, it is muscular, fat and lean, and the meat is dry and firm with fine tendons.

Main products: lamb neck, lamb backbone, neck chop small cuts

Suitable for: meat fillings and meatballs, stewed. It has a lot of fine tendons and is one of the cheapest parts of the lamb, but because of this, it is also the most suitable meat for stewing over low heat.

2. Lamb shoulder

It is composed of two pieces of meat intersecting with each other. It has fine fiber and smooth texture.

Main products: front shoulder, square-cut lamb shoulder

Suitable for: stewed, roasted, braised lamb. In the West, lamb shoulder is often roasted whole at a low temperature and slowly. After roasting, it can be easily broken into shreds with a fork. It is already delicious with a little seasoning. Of course, lamb shoulder is also very suitable for braised over low heat.

3. Lamb upper brain

The most tender part of the meat, the upper brain fat is evenly mixed with obvious marble patterns.

Main product: Lamb top brain bricks

Suitable for: rinsing, frying and roasting. In hot pot and mutton-shabu-shabu, the upper brain is also the most popular part because of its characteristics of both fat and lean meat.

4. Lamb ribs

The ribs are the meat connected to the ribs. The fat and thin are sandwiched between each other without tendons. They are covered with layers of thin films. The fat and thin are combined. The fatter, the tenderer. Good coverage, soft texture, tender and juicy, rich in protein and amino acids. Ribs are probably the most popular part of lamb. Among the hand-cooked mutton in the Northwest, ribs are the most popular.