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Mutton, as an excellent ingredient to nourish the body in winter, has been widely loved by people since ancient times. Li Shizhen in the "Compendium of Materia Medica" once mentioned that mutton has many benefits such as warming the body, strengthening the spleen and stomach, enhancing kidney qi, and improving eyesight. Especially in the cold winter, mutton can effectively resist the cold, provide the necessary heat and nutrients for the human body, and have a significant effect on the treatment of cough, warmth of hands and feet, weakness and other symptoms caused by wind and cold.
Mutton, as a frequent guest on the Chinese table, has a wide variety, mainly including goat meat and sheep meat. Many consumers are not very clear about the difference between these two types of lamb. The purpose of this article is to reveal the main differences between goat meat and sheep meat and provide practical advice to help you choose the right lamb for your tastes.
1. Nutritionally
Although goat meat and sheep meat are similar in nutritional value, there are differences in some of their core nutrients. It is especially noteworthy that goat meat is generally lower in cholesterol than sheep meat. However, according to the theory of traditional Chinese medicine, goat meat is cold in nature and is not suitable for people with weak bodies to eat frequently, while sheep meat is warm and more suitable for postpartum women and recovering patients, because it helps to nourish the body and qi. Therefore, it is very important to choose the right type of lamb according to the individual's health and physique.
Second, in terms of taste
The peculiarity of sheep meat is its high fat content, which gives it a particularly delicate taste and an attractive flavor, so it is loved by people. This meat is rich in fat and is mainly due to the relatively stable lifestyle of the sheep. In contrast, goats are more active and exercise more, resulting in less significant fat accumulation than sheep. In general, young goat meat is considered a lighter option due to its high muscle content and less fat, making it suitable for people who are conscious of a healthy diet, especially those who need to control their blood lipids. Lamb, on the other hand, is more suitable for diners who are looking for a rich-bodied meat due to its rich fat, especially for those with limited chewing ability.
Third, in terms of smell
The unique flavor of lamb is its signature feature, which has aroused polar reviews among gourmets. In particular, the strong flavor of goat meat is even more eye-catching. Therefore, I have a soft spot for the unique flavor and chewy texture of goat meat, and I always feel that the softness of sheep meat has lost the true flavor of mutton. This strong smell is difficult to completely eliminate regardless of the cooking method. Lovers will be fascinated by the taste, while those who don't may feel uncomfortable.
Fourth, in terms of price
The reason why goat meat is sold at a higher price in the market is due to its breeding conditions and growth characteristics. Goats require large grazing space and fresh forage. In contrast, sheep are mostly kept in captivity, and the requirements for feed are not strict. Coupled with the fact that sheep are relatively quiet and grow quickly, they are the most abundant lamb breed on the market. This difference in supply and demand and the cost of farming has resulted in a significant difference in the price of goat meat and sheep meat.
When shopping for lamb, here are a few tips to help you distinguish between goat meat and lamb. First, pay attention to the color of the meat: sheep meat has a darker dark red color, while goat meat has a lighter reddish color. Second, check the hair on the meat: sheep's wool is naturally curly, while goat hair is more stiff and straight in comparison. In addition, if you buy a whole piece of lamb tube, you can observe its size and skeletal structure. Goats are usually smaller and have long, wide ribs, while sheep are larger and have more pronounced subcutaneous fat, and their ribs are relatively narrow and short.
Here's one of my favorite home-cooked dishes, hand-picked lamb chops.
1. First of all, you need to cut the lamb chops and soak them in clean water for an hour, the purpose is to remove the blood. Next, mix the spices such as white pepper, sand ginger and angelica, soak them in water and drain them for later use, while the green onions are cut into sections and the ginger is sliced and set aside.
2. Add water to the pot, add an appropriate amount of cooking wine, and put the lamb chops in cold water. After the water boils and blood foam forms, remove the lamb chops, wash them with hot water, and then drain them for later use.
3. After that, put the casserole on the fire, add half a pot of water, the green onion and ginger and spices prepared earlier, and after the water boils, put in the blanched lamb chops. Once boiled over high heat, add a teaspoon of baking soda and continue to cook for 1 minute. Reduce the heat to low and simmer for 40 minutes, then remove the lamb chops.
4. Make a dipping sauce. Finely chop the garlic, millet spicy, ginger and coriander and pour them into a bowl. Next, sprinkle in an appropriate amount of salt and chicken broth powder, and add an appropriate amount of light soy sauce, sesame oil and red oil. Finally, pour in a spoonful of fresh lamb broth and stir gently, making sure all the seasonings are well mixed to allow for a richer and more integrated flavor. This way, the delicious lamb chop dip is ready.