What kind of mutton is the best?
As far as the taste of mutton is concerned, sheep meat is superior to goat meat, with high fat content, tender and smooth entrance, and low smell. Sheep meat can be selected first, among which Su Nite sheep, Wuzhumuqin sheep, Kazak sheep and Altay sheep all have the reputation of delicious meat and no smell. If you don't care about the smell of mutton, and prefer stewed mutton and kebabs from the way of eating, you can choose goat meat, which is lean and chewy. Boer goat, black goat, white goat and green goat are all good goat breeds.
A complete selection of mutton varieties
(1) goat
The goat's body is drooping, the whole body muscles are plump, and the fine and loose type is obvious. Goat mutton is characterized by a heavy smell, which is due to the fact that goat mutton fat contains a fatty acid called 4-methyl octanoic acid, which will produce a special smell after volatilization. From the way of eating, goat meat is more suitable for stewed and kebabs.
Famous origin varieties:
1. Boer goat: Boer goat is recognized as the king of meat goats in the world, mainly producing high-quality lean meat, with the characteristics of large size and more meat production. Boer goat has delicate meat quality and good palatability.
② White goat: The slaughter rate of white goat is high, mainly in the first year of life, and the meat is the most, the meat quality is better and fatter, and the smell is lighter.
③ Black goats: Black goats are mainly distributed in areas below 2500 meters above sea level, for example, the central producing area in China is south of the Yangtze River. Black goat's meat is high in protein, low in fat and low in cholesterol. At the same time, the fresh Montenegro mutton is even and slightly red in color, white or pale in fat, non-sticky and elastic.
④ Green goat: Green goat has black and white fibers, so it looks blue in appearance. It is mostly produced in chengwu, southwest of Shandong Province. The meat can be made into mutton shops, dried meat, bacon, mutton with no smell, etc. The mutton soup has the longest history, and it was recorded that mutton entered the soup during Jiaqing years, which is necessary for warming up in autumn and winter.
(2) Sheep
In terms of taste, sheep meat tastes better than goat meat. Sheep meat has higher fat content than goat meat and tastes more delicate and delicious. From the way of eating, sheep meat is suitable for washing meat and making meat stuffing because of its high fat, tenderness and light color. Among sheep breeds with fine wool, wool is more expensive, but mutton tastes worse.
Famous origin varieties:
① Su Nite sheep: Su Nite sheep, also called Gobi sheep, is one of the excellent local mutton sheep breeds in Inner Mongolia, and is famous all over the country for its tender meat and good taste. Su Nite mutton is tender and juicy, with no smell, thick and compact meat layer, high protein, low fat and high lean meat rate. It is suitable for making instant-boiled mutton, and was once a gift of imperial palaces in Yuan, Ming and Qing Dynasties.
② Wuzhumuqin sheep: Wuzhumuqin sheep is produced in Wuzhumuqin grassland in the east of Xilin Gol League, Inner Mongolia, and has the reputation of "the best sheep in the world". Its meat is fresh and tender, fat but not greasy. Hot-boiled mutton, hand-held meat, roast leg of lamb, braised mutton and stone roasted mutton are all classic practices of Mongolian mutton.
③ Kazakh sheep: Kazakh sheep is native to the northern foot of Tianshan Mountain and the southern foot of Altai Mountain. Its muscles are glossy and smooth, and its red color is even. After the mutton is boiled, its broth is clear and transparent, and its muscle fibers are delicate, tender, juicy and easy to digest. It has the unique fragrance of Kazakh mutton, and it is known as "cook the meat inside the house and fragrant outside the house".
④ Altay sheep: Altay sheep is a special product in Altay, Xinjiang Uygur Autonomous Region, with high meat fat production performance. Altay mutton is tender and tender, easy to digest, and has the function of nourishing medicine. Altay mutton can also increase digestive enzymes, protect the stomach wall and help digestion.
How to preserve mutton
Generally, many people like to buy some mutton for preservation before the Spring Festival, so as to prevent the price of mutton from rising. So how to preserve it best? There are two ways. If there is not a lot of mutton, it can be salted, but it must be eaten within 10 days. If there are a lot of mutton, it is recommended to freeze it in the refrigerator, but the taste will not be so good after thawing.
The efficacy of mutton
1. Protect gastric mucosa
Mutton can protect the stomach wall, increase the secretion of digestive enzymes and help digestion. Chinese medicine believes that mutton also has the function of tonifying kidney and strengthening yang, which is suitable for men to eat regularly. Sheep are full of treasures. Mutton is an excellent dietotherapy health care product. Mutton, sheep blood, sheep bone, sheep liver, goat milk, sheep gall, etc. can be used for the treatment of many diseases and have high medicinal value.
2. Tonifying liver and improving eyesight
Mutton is beneficial to blood, liver and eyesight, and has a good effect on postpartum anemia, tuberculosis, night blindness, cataract and glaucoma. Compared with milk, goat's milk is rich in fat and protein, which is one of the ideal foods for patients with kidney disease and a natural tonic for people with physical weakness.
3. Warming spleen and stomach
Mutton can be used to treat nausea, emaciation and chills caused by deficiency and cold of spleen and stomach.
4. Warming liver and kidney
Mutton can be used to treat soreness, weakness, cold pain and impotence of waist and knees caused by kidney-yang deficiency.
5. Tonifying blood and warming menstruation
The content of iron, phosphorus and other substances in mutton soup is very high, which is suitable for all kinds of anemia patients. Women and the elderly who are short of qi and blood, emaciated and weak after illness can eat mutton soup to nourish qi and blood, tonify Yuanyang, replenish qi, treat deficiency and soothe the nerves, strengthen the spleen and stomach, and strengthen the body.