The most expensive part is sheep's outer loin, commonly known as sheep's egg, also called sheep treasure! Such a pair of sheep treasure basically costs 40 to 50 a pair if you buy it in the market.

When you make dumpling filling, or meatballs, you need to use sheep neck meat. If you want to make stew, it's best to use lamb shoulder and lamb breast, which are even-tender and not greasy with fat, and the stew will be very tasty.

If you want to eat it in a hot pot, it's best to use the upper brain meat, which has a delicious flavor. For braising, it's best to choose lamb belly for the best flavor and texture.

Expanded Information:

p>The radish stew lamb lamb + radish balance to relieve grease, the most match, lamb temperature, eat the best with some cool, flat vegetables, lamb "perfect match", non-radish. On the one hand, meat and vegetables can supplement the body needs a variety of protein. On the other hand, radish is cold, can moisten dry fire, go greasy, help digestion.

Materials: 500 grams of radish, 250 grams of mutton, vegetable oil, cooking wine, soy sauce, salt, sugar, green onions, ginger a little. Practice: Wash and cut the lamb, radish, blanch and spare.

Put oil in the pot, the oil is hot to seventy, add sugar, stirring constantly with a spatula until the sugar bubbles when the meat stir-fry, until the meat is evenly colored, put soy sauce, and at the same time, put the scallion, ginger. Cover the pot and simmer for 5 minutes, then add hot water, bring to a boil over high heat, add the cooking wine, and reduce the heat to a simmer. When the meat is six mature, the radish pour pot, put salt, the meat and radish stew can be rotten cooked.