Ming ming watched the master cut the lamb freshly #
Transparent and open meat cutting stalls, all lamb is cut on demand, adhering to the principle of "not fresh on the table", attracting many diners!
/Sheep Show /
The outer skin of the lamb front leg meat is refreshing, and the inner layer has oil and tender tendons, which is very fragrant and tender to eat, and it is also a dish with an extremely high turnover rate
As a superior part, the sense of layering between fat and thin is very clear, and you can feel the mellow aroma of the lamb itself lingering on the tip of your tongue in one bite, and you can't feel the smell of sheep at all.
Brisket
The large, fat and thin brisket is a favorite of many people. Eat it fresh but not fat, the skin and meat are separated, the semi-fat and lean taste will be sweet, and the aroma of lamb will be in the mouth
The refreshing elastic teeth of the sheepskin, the delicate tenderness of the lamb, and the rich aroma of the sheep, the multiple synchronous senses of the sense of taste and smell at one time, probably only the brisket can do it
Haggis
Eating the last piece of haggis, you can unlock a variety of parts of the sheep at one time, sheep liver, sheep heart, sheep blood, sheep intestines, lamb tripe, sheep lung... That's right!