Head: less meat and more skin, which can be used in sauce, steak and cooking. , such as sauce sheep head meat.
Tail: Sheep tail is the best. Sheep tail is rich in fat, tender and delicious. Used for frying, frying, frying, etc. There is a sheep's tail in instant-boiled mutton, which is fat, tender and delicious to eat with mutton. Goat's tail is basically skin, which is generally not used.
2. Front legs
Front legs: located at the back of the neck, including the chest and the upper part of the anterior tendon. Lamb breast is tender, so it should be used for burning and roasting. Other meats are crisp and have more tendons, which are suitable for burning, stewing, sauce and cooking.
Neck meat: the meat is old and tender. It can be used for stewing, boiling, dipping, roasting, stewing and filling.
Tendon: The meat is crisp, the fiber is short, and there are tendons in the meat, which is suitable for sauce, roasting, stewing and marinating.
3. Abdomen and back
Spinal column: including medial muscles and internal and external loin, commonly known as shoulder pole meat. The tenderloin is located on the outside of the spine, which is long and has a ribbed layer on the outside. The fiber is oblique and the meat is tender. Specially used as the main ingredient of tender vegetables, it has a wide range of uses, such as rinsing, roasting, frying and frying. , such as fried lamb chops and roasted lamb chops; The medial muscles are located on both sides of the spine. Meat looks like bamboo shoots with slender fibers. It's the two tender lean meats on the whole lamb, with a little fascia on it. After the film is removed, the use is the same as that of the outer ridge.
Pork ribs: commonly known as square meat, located in the ribs, fat and thin, without tendons, the fatter and tender, the softer the texture, suitable for rinsing, stewing, roasting and stuffing.
Chest: Located in the chest, it looks like kelp. The meat is fat and thin, and there is no rubber band in the meat. Crispy, used for roasting, frying, roasting and stewing.
Waist fossa: commonly known as Wuhua, located behind the abdominal ribs and near the waist. There are fat and thin, and the fiber length is different. There are three layers of fascia in the meat. The meat is old and of poor quality. Suitable for sauce, roast and stew, such as braised mutton. The suet in the lumbar fossa is called lumbar fossa oil.
4, hind legs
Hind legs: more tender than front legs and more versatile. Among them, the meat at the tip of sheep's ass, also known as "big fork" (also known as "heavy at one end"), is half fat and half thin, with a layer of tendons on the upper part, which is tender after tendon removal and can replace tenderloin. Below the hip tip, it is located at the place where the crotch of the legs rubs, which is called "grinding the crotch". Shaped like a bowl, with different fibers, the meat is thick and loose, fat and thin, and the edge is slightly thin, which is suitable for roasting, frying, exploding and frying. Connected with the ground crotch meat is "cucumber meat". The flesh is reddish and looks like two connected cucumbers, an oblique fiber and a straight fiber. The meat is tender, with a little fat at one end and lean meat at the rest. At the front end of the leg near the waist, there is a concave piece of meat with fine fibers and three layers of tendons outside. The tender meat is called "Yuanbao Meat" and "Houjixin". The meat in the above parts can be used instead of tenderloin, and we usually use this part of meat to stir-fry mutton.
Posterior tendon: the meat quality and use are the same as those of anterior tendon.