Friends who like to eat mutton, when choosing mutton, have you ever been confused, do not know how to choose the best quality parts? Coming soon, everyone has begun to prepare for the New Year to buy mutton, so today, Xiaobian will publish an article for you to select mutton, to see which parts of mutton insiders like to buy, after understanding, don't buy the wrong thing in the future.
Next, follow me to understand the characteristics of these four parts and how to apply them! Don't forget to forward it to friends who love mutton.
1. Lamb ribs
Lamb ribs are the ribs of the sheep, that is, the meat that is attached to the ribs. The meat in this part is delicate, fat but not greasy, and the smell is relatively small. Although the amount of meat is not much, every bite is tender and juicy. Grilling, braising and simmering can all bring out the deliciousness of lamb ribs. At family dinners or gatherings of friends, roast lamb ribs are a very popular hard dish. After marinating the lamb ribs, they are slowly roasted over a charcoal fire until golden brown, charred on the outside and tender on the inside.
Second, sheep loin
The small strip of meat that is immediately behind the back of the spine is lamb tenderloin, also known as lamb tenderloin. The fibers in this part are slender, the texture is soft, and the taste is delicious. Whether grilled, braised or hotpot, lamb tenderloin retains its tender texture and deliciousness. In the cold winter, the family sits around the hot pot, shabu lamb loin slices, warming the stomach and heart. And at the barbecue stand, lamb tenderloin is also a hot ingredient. The lamb tenderloin is roasted until it is medium-rare, and it is served with a secret sauce for a great taste.
3. Sheep on the brain
Sheep upper brain refers to the mutton at the back of the sheep's neck and on both sides of the backbone. The fat in this area is evenly mixed, marbling, fat and thin. The meat is tender and springy in the mouth, and it is delicious whether it is grilled, stir-fried or made into a lamb wrap. When cooking, you can choose to cut the lamb's upper brain into thin slices and fry them on an iron plate or pan until golden brown on both sides. The mutton rolls are a good partner for hot pot, and the cut mutton rolls are put into the hot pot and boiled, which is delicious and tender.
Fourth, leg of mutton
Leg of lamb meat consists of two parts: the hind leg and the foreleg. As the essence of mutton, each has its own unique characteristics, and the meat quality of the hind leg of the lamb is known for its rich muscles and even fat and lean characteristics. Eating lamb hind leg meat can feel the obvious tendons, and in terms of texture, the fibers of lamb hind leg meat are clear and delicate. Compared to the hind leg of the lamb, the foreleg of the lamb has a moderate fat content and is not too greasy, while also providing enough meaty flavor. In addition, the nature of the lamb's foreleg meat is warm, which can increase the body's heat. Whether roasted, marinated or stewed, they can bring out their unique taste and deliciousness.
The above four parts are the essence of mutton, and the taste and nutritional value are very high. When buying lamb, you may wish to choose these parts to cook a delicious meal. Whether it's a family dinner or a gathering of friends, you and your family and friends can enjoy the deliciousness and nutrition of lamb. At the same time, it is also necessary to pay attention to the selection skills and cooking methods of lamb to ensure that its taste and nutritional value are maximized.