Lamb soup with lamb neck part of the meat.

Stewed mutton soup in the first place is certainly the meat near the neck of the sheep, before all of us would think that this part of the meat will be no meat, this is a big mistake, in fact, some of the high-level hotels or stalls will choose this part of the meat, because this part of the meat will not be too fat and greasy, for fear of fat people to eat lean meat is the best choice, you can eat to the food at the same time are not worried about their figure because of eating too much fat and out of shape.

The most important point is that the choice of this part of the neck of the sheep is not only meat delicious, its bones are very good ingredients, bones inside the spinal cord is super suitable for soup, this part is the bones of the more meat is relatively less, stew soup is best to cut a little bigger, plus carrots as well as sugar cane is a perfect match, the last stewed out of the soup is guaranteed to be fresh and thick like milk.

Lamb selection notes

1, the skin is the meat of the protective layer, is the key to test the meat of the new is not fresh. If the skin of the meat appeared red dots, either not fresh or poor quality, and then cheap do not buy. If the skin is white, no small red dots, is relatively fresh and high quality lamb, and then look at the meat quality is good.

2, if the lean part of the lamb color bright red, fat part of the bright white or slightly yellow, high gloss, that is fresh lamb. If the color is dark red or deep red, it means that it is a long time to put the lamb. In addition, if the color of lamb white, eighty percent of the butcher injected water, this meat do not buy, do not spend money.

3, fresh lamb is only a very strong smell of lamb, no other odor. And put a long time of lamb, lamb flavor fade. If it is treated lamb, there will be sour taste, odor and other odors, a smell will know not fresh.

Refer to Baidu Encyclopedia - Lamb