Which part of the lamb is better for stewed mutton, and which part of the mutton is best for stewed

Hello! It's simple, just choose the leg of lamb.

The official name is "anterior tendon".

The following is a special introduction to the different cooking methods suitable for different parts of mutton:

One: Head and tail parts:

Head: Less meat and more skin, which can be used for sauce, grilling, boiling, etc.

Tail: Sheep tail is better for sheep, sheep tail is rich in fat, tender and fresh, used for fried, fried, simmered, etc.; Goat's tail is basically a skin, and it is generally not used.

Two: Front leg area:

Forelegs: Located at the back of the neck, including the upper part of the anterior chest and anterior tendons. Lamb breast is tender and should be used for roasting and grilling; The other meat is crispy and has more tendons, so it is suitable for roasting, stewing, sauce, boiling, etc.

Neck meat: The meat is older and has fine tendons. It can be used for boiling, boiling, sauce, roasting, stewing and filling.

Foretendon: The meat is old and crispy, the fiber is very short, and the tendons are sandwiched in the meat, which is suitable for sauce, roasting, stewing, marinating, etc.

Three: Ventral and dorsal area:

Back: Includes the linus muscle and the inner and outer loins, commonly known as the flat shoulder.

Meat. The outer loin is located outside the backbone, in the shape of a long strip, there is a layer of belt tendons on the outside, the fiber is oblique, the meat is delicate, it is the main ingredient of more tender dishes, and it is widely used, used for shabu-shabu, roasting, frying, frying, frying, etc.; The inner muscle is located on both sides of the backbone, the meat is shaped like a bamboo shoot, the fiber is slender, it is the two most tender lean meat on the whole sheep, there is a little fascia on the outside, and the use is the same as the outer ridge after removing the membrane.

Ribs: commonly known as square meat, located in the ribs, fat and thin intertwined without tendons, the fatter the more tender, the texture is soft, suitable for shabu-shabu, stewing, grilling, burning, stuffing, etc.

Lamb stew is the best choice of lamb shank. The front leg of mutton is located at the back of the neck, including the upper part of the breast and front tendon, which is most suitable for cooking methods such as roasting, stewing, sauce, and boiling mutton.

Lamb leg meat [hand-handled meat, with some garlic sauce,] lamb chops [boiled lamb chops], lamb backbone [lamb scorpion].

Lamb shank and lamb scorpion are the best, with the aroma of lamb bone broth.

Two parts. 1, pork ribs; 2. Spine.

The pork ribs are easy to eat, the flavor is even, and the meat is smooth; There is a lot of lean meat in the backbone, but it is inconvenient to eat, it is difficult to eat the meat in the bones, and it is easy to pad the teeth

Raw material. 500 grams of mutton, 1000 grams of radish, 10 grams of tangerine peel. 15 grams of cooking wine, 20 grams of green onions, 6 grams of ginger, 3 grams of salt, 1 gram of monosodium glutamate. Make.

Wash the radish, peel it and cut it into cubes. Wash the lamb and cut into strips or pieces. Wash the tangerine peel, wash the ginger and pat it, and wash the green onion and cut it into knots.

Put the mutton and tangerine peel into the pot and boil over high heat, beat off the foam, change to low heat and cook for half an hour, then add radish, ginger, green onion, cooking wine, salt, stew until the radish is cooked thoroughly, add monosodium glutamate, and put it in a bowl. The lumbar fossa area is good, and the fat and thinness are even.

Lamb ribs and lamb thighs. Different parts are eaten differently, and the front leg of the lamb can be stewed because of the crispy meat.

The ribs of the sheep are fat and tender, which is more suitable for stewed soup.

The purchased lamb needs to be blanched in hot water for a few minutes before cooking, which can remove the fishy smell of the mutton to a certain extent.

Lamb that you can't eat can be kept in the refrigerator and heated before the next time you eat it.

The raw material of mutton soup is mutton, while the raw material of haggis soup is made from various parts of the sheep's body. When you usually buy mutton, you can look at the appearance of the mutton, the fresh mutton is red and looks shiny; You can look at the density of the meat, the meat quality of fresh lamb is firm; You can look at the fat and lean degree of mutton, and the lean meat of fresh mutton is clearly distinguished from the fatty meat.

Legs, lamb chops, see what you like to eat**.

First of all, the sheep's head and tail are very suitable parts for stew, but if you want to eat meat, it is best to use a leg of lamb or a belly. Those parts, its mutton content will be more, there is also a skill when stewing mutton, we have to add some suitable condiments, such as star anise or pepper mutton flavor, stewed mutton for a long time, often takes one to two hours to make the mutton completely stewed, is the taste of mutton completely released, the old man can not eat too much mutton.

The front legs, shoulders, ribs, belly, and tendons on the legs of the lamb are perfect for stew, because the meat in these places is easier to rot after stewing, and the ratio of fat to lean is better, so it will not feel very greasy to eat.

Because the meat of the lamb leg is most suitable for stew, because the lamb leg meat is very delicious, and the meat quality is very good, and the taste is also very good, if it is stewed and eaten, it is very nutritious.

The part of mutton suitable for stewing and eating is under the belly of mutton, people are used to calling it hard ribs, in fact, that section is most suitable for eating with a meal, because the fat and thin are alternate, and the stewed meat is very soft and rotten, and it is also particularly fragrant.

Which part of lamb is best stewed? I think. The best part to eat stewed should be lamb chops. There are fat and thin, stewed out, soft and glutinous, and fragrant.

Which part of the poplar has the most? Which part of lamb is best stewed? I think Yang's ribs are quite fat and thin, and the texture is delicate, so I think this part of the lamb is the most suitable to stew and eat.

Leg of lamb is suitable for long simmers. The most suitable is the thigh of sheep.

Lamb chops are particularly suitable for stewed food, especially fragrant, especially delicious

Which part of lamb is best for stewed lamb ribs? Which piece of meat is best for stew?

If you want a rich soup, it is best to choose lamb with bones for stew, such as sheep scorpions, sheep's hooves, sheep's heads, etc. It should be noted that no matter which of the three ingredients of sheep scorpion, sheep trotters, and sheep head is used in the stew, do not add spices such as five-spice powder and star anise.

To make mutton soup, which part of the lamb is better? To make mutton soup and beef soup, the key point is to choose raw materials, the quality of the raw materials is good, and the corresponding products are delicious, nutritious, and delicious.

So which part of the lamb is the best choice?

First, it is the hind leg meat, which is the most ideal, the muscles on the hind legs are firm, the moisture of the meat is less than that of other parts, the loss of stewed soup is relatively small, the soup is fragrant and not greasy, and the taste of soup and meat is relatively mellow.

Second, the loin of mutton, the meat here is relatively tender, with some snowflake meat, boiled soup, the soup is fragrant, the meat is tender and sweet, and it is more delicious.

Third, the breast of the lamb, the meat here has some fat, which is suitable for a large amount of stewed soup, and the soup is more delicious when cooked with some lamb bones, and the mutton is more tough.

However, the overall cooking of mutton soup, the key point of mutton soup is that the quality of the mutton is good, the quality is good, as long as the simple cooking and processing becomes nourishing, delicious and mellow.

In this cold winter, it is especially suitable for a bowl of mutton soup, which is a good choice for the body and our mouth, nutritious and delicious, and then happy.

The above is my "Yunnan Eight Monsters", the answer to this question, I hope it will help you, bye.

Leg of lamb and brisket are good.

Lamb can be stewed with turnips, carrots, potatoes, and many more.

Mutton stew is a home-cooked stew with fatty mutton as the main ingredient, and the raw materials required are fatty mutton; Soy sauce; Salt; Pepper; green onion segments; Ginger; Fennel is rich in nutritional value and is diverse. Lamb stew is mainly a delicacy in the northwest region, especially in the Shaanxi-Gansu-Ningbo region, and the most famous in northern Shaanxi.

The nutritional value of mutton is relatively high, compared with pork, whether in terms of fat or cholesterol, it is relatively less, but there is more protein, and it is rich in vitamin B1, vitamin B2, vitamin B6 and iron, zinc and selenium.