Muscular, fat and lean, dry meat, with fine tendons. It is suitable for making meat stuffing and meatballs, stewing

02 Shoulder meat

Consisting of two pieces of meat that cross each other, the fiber is thin and the taste is smooth and tender. Suitable for stewing, roasting and braising lamb

03 Upper Brain

The most tender part of the meat, the upper brain is evenly mixed with fat and has a distinct marbling pattern. It is suitable for shabu-shabu, frying and roasting.

04 Ribs

Ribs are the meat that is attached to the ribs, fat and lean, without tendons, covered with a layer of film, fat and lean, the fattier the more tender, with a good fat coverage, fluffy texture, tender and juicy, rich in protein and amino acids. It is suitable for Chinese food shabu-shabu, baking, stir-frying, exploding, burning, stewing, and Western French cuisine.

05 Breast meat

The meat on both sides of the cartilage of the front breast, thin and long like kelp, with some fat covering, fat but not greasy when cooked. It is suitable for stews and soups. It can be burned and stewed, and it is very effective to make steamed mutton.

06 Outer spine (alias: New York gram)

Outer spine meat is located outside the spine, long, long as a flat, commonly known as flat meat. Outside there is a layer of belt tendons, fibers are oblique, muscle delicate, tender and juicy meat, is divided into superior parts of the lamb, due to the rate of meat is too little especially valuable. Suitable for whole barbecue or cut into pieces barbecue.

07 sheep loin (alias: sheep Philip)

Lean meat is immediately behind the spine of the small strip of meat, because the shape of the bamboo shoots, long and thin fibers, also known as the "bamboo shoots mutton", muscle fiber rich long, tender and juicy meat is delicate, is the sheep on the two of the most tender lean meat, sheep loin meat with high protein content and low fat content. The protein content of lamb loin is high, and the fat content is low, so it is delicious and popular, and enjoys the reputation of "the proud son of meat". It is suitable for stir-frying, stir-frying, deep-frying and pan-frying. It has been the raw material for Chinese food stir-fry, and the flavor will be better as the raw material for barbecue.

08 Sheep belly

Sheep belly meat, meat slightly tough, taste fat and mellow. Suitable for stewing and red stew.

09 tail dragon steak

which is located in the sheep's buttock tip of the meat, commonly known as the "big three forks", the meat quality is better, smooth texture, rich muscle fiber, the upper layer of folder tendons, remove the tendons are tender, can be used in place of the tenderloin. Suitable for Chinese and Western food frying, grilling, cooking and deep-frying.

10 Needle steak

More muscle, less fat fascia, tender meat, smooth texture, rich muscle fibers. Suitable for Chinese and Western food frying, grilling, cooking and deep-frying.

11 sheep Lin (alias: Yuanbao meat)

In the front end of the leg and waist nest meat close to a piece of concave meat, fine fibers, meat outside the three layers of tendons, lean and tender meat, called "Yuanbao meat". It is suitable for Chinese pan-frying, grilling, cooking, deep-frying and Western lamb steak

12 braised steak

Below the tip of the buttocks is located in the crotch of the legs where they grind together, called the "crotch meat", which is coarse and loose, with a lot of fat, a lot of lean and a little thin tendon on the side, making it suitable for kebabs. Connected to the crotch meat is the "cucumber strip". The meat is light red in color, shaped like two cucumbers, and the meat is tender. Suitable for Chinese and Western food frying, grilling, cooking, deep-frying.

13 tendon meat

Thigh muscle, muscle wrapped inside the hidden tendon, moderate hardness, taste tendon. Suitable for sauce, stew, burn, brine and other stewed slightly meat fiber, quite chewy.

14 sheep calf

Sheep tendon is located in the lower part of the sheep's knee, meat in the tendon, meat with toughness, muscle fibers are very short, warm spleen and stomach. Ancient Chinese medicine believes that lamb tendon meat is a good product to help the yuan yang, replenish essence and blood, cure lung deficiency and benefit from labor injury, and it is an excellent warm tonic and strong agent. It is suitable for sauce, stewing, burning, brining and so on.