Lamb, usually we generally eat in the hotel, usually more contact is pork, fish, occasionally buy some beef, but lamb is indeed rarely bought to do, one is that the lamb itself is fishy and heavy, the second is that the lamb itself is not cheap, especially if you do not know what part to buy, but it is often easy to eat big losses.
At the time of autumn and winter communication, friends living in the north must have begun to plan when to come to a hot mutton soup or mutton hot pot to warm up the body, mutton is warm, rich in nutritional value, in the cold weather northerners like to eat, what shabu lamb, roast lamb, stewed lamb soup, almost the entire winter is inseparable from the figure of lamb, northerners eat mutton as the southerners eat beef like, the status of food is very high.
Since the mutton is so popular, then most of the students must also want to buy their own home to do, after all, always eat outside is not very healthy, buy their own relatively affordable, and want to do how to do, how to eat how to eat, very convenient, then since you want to buy lamb, learn how to choose the lamb part is very important, many people buy lamb is only look at the price does not look at the part, in fact, it is often easy to buy bad parts, the following Lin officials will share with the insiders to buy lamb specially picked 4 parts, Let you buy lamb from now on no longer be pitted.
<h1 class="pgc-h-arrow-right" data-track="4" > first: sheep brain meat</h1>
Sheep on the brain meat, as the name suggests is the meat of the sheep on the brain part, the specific location is the meat between the back of the sheep neck to the top of the front leg, the sheep brain meat meat is very tender, and generally are fat and lean, fat and lean meat are evenly intertwined and distributed together, the appearance is similar to the plum blossom meat on the pig, the sheep brain meat because the meat is tender, so it is very suitable for shabu-shabu, in the autumn and winter communication at this time, northerners must choose the sheep brain meat, the part that insiders must buy.
<h1 class="pgc-h-arrow-right" data-track="8" > second: lamb neck</h1>
Sheep neck meat is also called sheep neck meat, sheep neck meat. Many people just listen to this name will definitely misunderstand, think that like pig neck meat is not good meat, there will be a lot of lymph nodes, in fact, not so, sheep neck meat itself less fat lean meat more, eat particularly delicious, and lamb neck meat in the slaughter of sheep will deal with clean lymph nodes, the rest of the sheep neck meat can be safely cooked and eaten, and the taste is not bad, sheep neck meat is more suitable for dumpling filling or lamb balls.
<h1 class="pgc-h-arrow-right" data-track="11" > third: lamb tenderloin</h1>
Lamb tenderloin is also called sheep tenderloin, as the name suggests, and pig tenderloin, beef tenderloin is the same as the more popular parts, but also a good piece of meat, lamb tender and juicy, delicate and fragrant, can be said to be the most delicious part of the sheep, but the same because of the small amount of meat in this part, a sheep also out of some meat, so the price is also relatively expensive, suitable for making fried lamb steak, similar to steak, and the lamb tenderloin is also affectionately called "sheep filigree", the finished product is tender, fragrant and tender, endless aftertaste.
<h1 class="pgc-h-arrow-right" data-track="14" > fourth: leg of lamb</h1>
Lamb leg meat, which is very well understood, with everyone knows the pork leg meat, beef leg meat, is also the most commonly sold meat on the sheep, but the lamb leg meat itself is also divided into front leg meat and hind leg meat, both of which have a certain difference in taste or cooking method, and can not be generalized, the lamb front leg meat is relatively fatty, the taste is softer and tenderer, but it is not easy to rot, so the lamb front leg meat is generally used for stewed lamb soup, lamb stew radish, etc., but if it is a stew soup, it is recommended to remove excess oil in advance to avoid heavy taste;
The lamb hind leg meat is generally more lean, the fascia is also richer, the taste is more chewy, so the lamb hind leg meat is often used as barbecue, braised and other methods, the finished product is fragrant and juicy, the taste is full, and the wine and rice are first-class.
<h1 class="pgc-h-arrow-right" data-track="23" > - to sum up -</h1>
1, make stewed lamb soup, preferably lamb front leg meat;
2, make lamb hot pot, the first choice is sheep on the brain meat;
3, make roast lamb, the first choice is lamb hind leg meat;
4, make lamb balls, the first choice is lamb neck meat.
<h1 class="pgc-h-arrow-right" data-track="17" > conclusion</h1>
So I believe that everyone should know the 4 important parts of buying lamb, next time if you want to buy lamb, you can pay attention to buy these parts Oh, you can choose different parts according to what dishes you want to do with the lamb, I am lin official, the food road together to refuel it!
(The headline of this article was first published, originally produced by "Lin Da Guanren", unauthorized removal and plagiarism is strictly prohibited)
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