There is a saying that "eating mutton in winter makes the whole body warm". Speaking of lamb, it is an indispensable delicacy in winter. Today I went to buy a small piece of lamb chops, and the boss chatted for a long time, the boss is a Xinjiang person, he said that now there are a lot of sheep on the market from other places, Xinjiang local grass sheep are particularly few, the price of local sheep is high, the purchase price is higher than the selling price, and the foreign sheep make almost no profit and do not make money, the boss wants to do quality, do word of mouth, but there are always people who take the low price ratio, but the boss does not want to give up his principles, the boss gave me a smell of his mutton, it is indeed different from the market, really milky and fragrant without a little smell. In the end, I also learned from the boss how to distinguish mutton, and summarized that I only bought 5 parts, because the meat quality of these 5 parts is the most delicious, every time I buy these 5 parts of meat, the boss says that I am a connoisseur!
The first part: the upper brain of the sheep
The upper brain of the sheep is located at the back of the neck, on both sides of the backbone, and in front of the ribs of the sheep. As we all know, sheep need to twist their necks frequently, and they also need to bow their heads often to graze, so the meat of the sheep's upper brain is very delicate, and the fat and lean meat are evenly intertwined, in the shape of a marbled road.
The second part: lamb loin
It is understood that when many friends go to buy mutton, they often go to the leg of mutton, in fact, the meat on the sheep, in addition to the sheep brain, is the best lamb loin. A sheep is so little lamb loin, which belongs to the most essential part of the sheep's body, its meat is firm and delicate, and there is almost no smell to eat.
The third part: lamb ribs
Lamb ribs, old diners call it "pork belly on the sheep". This is because the meat on the lamb ribs is fat and thin, and the thickness of the lean meat and the fat meat is thicker, and eating it in one bite can immediately give people a strong sense of satisfaction! If you distinguish the meat from the price, then the whole sheep is lamb ribs except for the lamb loin!
The fourth part: sheep scorpion
The sheep scorpion is the backbone of the sheep, and because its cross-section looks like the capital letter "Y", like a scorpion, it is called the sheep scorpion. The meat on the sheep scorpion is the outer loin of the sheep, so its meat is delicate and juicy in the mouth. In addition, sheep scorpions contain a lot of sheep bone marrow, which is a very nourishing ingredient.
The fifth part: sheep crutches
What is a sheep crutch? To put it bluntly, it is a lamb kneecap, because a sheep only has 4 lamb kneecaps, and under normal circumstances, it is not necessary for pedestrians and butcher stall owners, and the lamb crutches will most likely be taken home and eaten by the butcher himself! What's so good about sheep crutches? First of all, this place is full of collagen; Secondly, it also has a large piece of lean meat, so this meat is very suitable for both boys and girls!
When buying mutton, insiders buy "sheep brain, lamb loin, lamb ribs, lamb scorpion, sheep fir" these five parts, are high-quality mutton, the meat quality is the most delicious, the boss is a connoisseur at a glance. What do you think? Has everyone learned?