The best parts of the meat on the sheep are: lamb ribs, lamb neck, lamb scorpion, lamb upper brain, lamb hind leg, etc.

1, sheep ribs

Sheep ribs should be the sheep on the sale of very good parts of the meat texture are very good, flavor flavor, do not have to bother picking bones, but also very much, whether it's soup, barbecue, braised are particularly suitable.

2, sheep neck

Sheep neck certainly a lot of people have not eaten, may buy it people just to stew soup, but in fact, sheep neck on the meat is very tender, the neck because of the moment in the movement, the meat is very tight slippery mouth, like to gnaw on the bone of the people, the sheep neck is the best choice.

3, sheep scorpion

Sheep scorpion is sheep vertebrae, because it is similar to the shape of the scorpion, so named sheep scorpion. Because the sheep scorpion low fat, low cholesterol, high protein, rich in calcium, and easy to absorb, sheep scorpion eat eating method has 2 kinds, a kind of stew, and a kind of red oil, we can do according to their favorite.

4, sheep on the brain

"Sheep on the brain" part of the sheep neck, spine on both sides of the lamb. It is the most tender meat on the sheep's body, and this part of the meat has uniform fat intermingling and fat deposits in the meat, making it resemble marbled lamb, so this part of the meat is generally used for hot pot, because this part of the meat is too tender.

5, sheep hind legs

Sheep a **** have 4 legs, 2 front legs and 2 hind legs, and the sheep's hind leg meat is obviously more than the front leg meat, and the meat of the hind leg is very tender, so the sheep's hind leg is more suitable for baking or frying to eat. And better than down to the bones of the sheep, you can freeze to the refrigerator, when stewed sheep scorpion, and then put into it.