1, sheep scorpion

Sheep scorpion is the vertebrae part of the sheep, with the meat of the sheep scorpion stew is very delicious, but also has a good effect of calcium, very suitable for osteoporosis of the elderly and is growing body children eat. Slowly stewed out of the sheep scorpion soup with a small fire taste the most delicious, do not need to add a lot of spices soup will also be very fragrant.

2, sheep's hooves

Sheep's hooves stew soup taste is also good, with sheep's hooves stewed lamb soup, do not directly stew, you can first use hot oil to sheep's hooves fried again and then stewed, so that the texture will be smoother, there will not be too much greasy feeling. Sheep hooves stew soup should choose fresh sheep hooves, and do a good job of removing the stink, otherwise the stink will be very heavy.

3, sheep's head

Sheep's head is usually eaten by few people, but it is used to stew is also good, sheep's head of a lot of bones, you can simmer a thicker lamb soup, sheep's head stewed out of the soup fresh flavor, soup color, in addition to drinking directly, used as a hot pot soup base or hot noodles is also very good.

4, sheep thigh

Sheep leg meat is suitable for a long time simmering, muscle wrapped hidden tendons, moderate hardness, taste tendon, stewed lamb soup flavor, and lamb leg meat will be very chewy.

5, lamb chops

Ribs are good materials for stew, lamb chops are no exception, lamb chops refers to the sheep's ribs that are connected to the ribs of the meat, covered with a layer of film, fat and thin combination, soft texture, used to stew is no longer appropriate.