Where is the best lamb? 20, Where is the best lamb?

Your question has two meanings, one is what part of the sheep meat is the best? One is that the quality of the lamb produced by ** is good?

1. What part of the meat on the sheep is the best?

The main parts of the sheep are: mutton chops (hand-handled mutton, red stewed lamb chops), lamb belly (that is, the meat used for hot pot rolls and lamb chops, which is also the main raw material of mutton skewers), mutton legs (roast lamb shank, roasted plate mutton slices), mutton trotters (barbecue and smoked sauce), mutton offal (soup, stir-fried), that is to say, the specific parts of the specific way to eat, can not distinguish too many advantages and disadvantages.

2. Is the quality of the mutton produced by ** good?

Inner Mongolia lamb (Hailar mutton in our northeast region is better) is the main meat quality in China, the other main ** is imported New Zealand mutton and Australian mutton, local sheep can only be used as a supplement, and can not account for the mainstream.

Hope it helps!

Prairie sheep take natural grass as the main feed, nomadic grazing is the mainstay, the growth period is long, the meat is fresh and fragrant, and the fat is also thick.

The meat sheep are mainly fed (including growth hormones) and supplemented by grasses, with a short growth cycle, the meat quality is not tight enough, and the meat aroma is not strong enough.

Inner Mongolia Hulunbuir mutton.

Bashibai mutton in Tacheng, Xinjiang.

In fact, the pure free-range sheep in the mountains are very delicious. If you have the opportunity to go to the grasslands in the mountains of Balikun or Jimsar in Xinjiang, it is no exaggeration to say that the sheep there drink mountain spring water and eat Chinese herbs, and the mutton is really beautiful, and even the vegetables eaten are all wild vegetables picked from the mountains temporarily. The flushing toilets in the village are all flushed with mountain spring water.

Of course, it's the mutton from Xinjiang Yuli, and the taste is not good.

Of course, it is from Inner Mongolia, and other places are generally mixed with other meats.

The meat on the back of the sheep in Xinjiang is the most delicious...

I think it's on the grasslands of Inner Mongolia.

The annual baby ram in Jining, Inner Mongolia is the best. As for which part is delicious, it depends on personal preferences, and I think the hind legs and waist rows are delicious. In addition, the sheep on the grassland on the Zhangjiakou dam are also delicious, the meat is tender and fragrant.

Inner Mongolia, Ningxia, Xinjiang, Shaanxi and other places are the most delicious, the mutton produced in these places has its own characteristics, they are the best mutton in China.

Mutton is a kind of meat ingredient that people especially like to eat, and it is produced all over the country, but if you want to eat the best mutton, you still have to go to Damaoqi and Xilin Gol League in Inner Mongolia.

There are also important mutton producing areas in Dongsu Banner, where there are large grasslands with high-quality pastures, and there are flocks of sheep living on these pastures. These sheep living on the grassland are big, thick meat, and tough, fat but not greasy to eat, and there is no smell, and the taste is particularly good.

1. Ningxia mutton

Ningxia mutton is the most delicious, especially the salt ponds in Ningxia.

There are large areas of dry grassland and desert steppe, which are especially suitable for breeding Ningxia Tan sheep.

The Tan sheep in Ningxia Yanchi are famous for their free-range breeding because of the local natural environment.

It is more special, it is that the mutton of the local Tan sheep is bright red, the fat content is particularly low, the meat fiber is firm, and it is not fishy or fatty, it tastes chewy, and it has an attractive fragrance after cooking.

2. Xinjiang mutton

Xinjiang is a vast and sparsely populated place, which has special climatic conditions and geographical location.

It is a place suitable for the development of breeding industry, and sheep raising is the most favorite thing for the locals to do, there are large flocks of sheep, there will be a large number of mutton produced every year, the local mutton is suitable for barbecue, can also be used to make buns or dumplings, the taste is particularly high, the lean meat rate of mutton produced there is particularly high, there is almost no smell, and the nourishing effect is obvious after eating.

3. Shaanxi mutton

The mutton in Shaanxi is the most delicious, and the Hengshan produced in Shaanxi.

Mutton and Jingbian.

Lamb is famous and is also the favorite meat ingredient of the locals. Hengshan goat meat is produced in the Yulin area of Shaanxi, where the forage resources are abundant, the land area is vast, suitable for raising sheep, the local people breed, white cashmere goats are the mainstay, the muscles of this sheep are full of elasticity, the fat content is less, the meat is delicate, not fat or greasy. Jingbian mutton is produced in Jingbian, Shaanxi, where it is connected with Inner Mongolia, the climate is dry, the sunshine is sufficient, the quality of the pasture is particularly good, suitable for breeding Jingbian goats, and the meat of Jingbian goats is also full of elasticity, fat and not greasy, it is one of the best mutton in China.

The mutton in Inner Mongolia is the best, because there are many farmers in Inner Mongolia, and these farmers raise sheep through free-range breeding, so the mutton here is very tender and has a very good taste.

It should be the best mutton in Xinjiang, Xinjiang's roast mutton is very famous, Xinjiang's mutton has a strong mutton flavor, and the taste is very good.

Xinjiang's mutton is more delicious, Xinjiang's mutton is very popular, and it is also very famous, and there are often roasted whole lambs, or other production methods.

Inner Mongolia, northern Shaanxi, Gansu, Shanxi mutton. Because these places belong to the Loess Plateau, there are peppers growing in the ground, and the sheep eat these pepper leaves, which is equivalent to putting seasonings in the mutton, and the meat smells fragrant, and you will be able to smell the meat fragrance far away.

I think it's the method that is delicious, not the sheep itself, the mutton soup in Xi'an, Shaanxi, the lamb skewers in Mongolia, and the lamb stew in southern Fujian are all delicious!

The taste of mutton in each region is indeed different, and I think the mutton in Inner Mongolia is more delicious.

Xinjiang (Altay big-tailed sheep) has a saying in Xinjiang that the sheep in Xinjiang eat Chinese herbs and drink mineral water.

In autumn and winter, when the temperature drops, mutton becomes a popular delicacy. Because it has the unique effect of warming and replenishing, many places in China have the custom of drinking mutton soup in autumn and winter. But to eat mutton, "fat" is a difficult problem to avoid, many people when they mention mutton qi will automatically lose their appetite, naturally can not enjoy mutton happily.

Therefore, the choice of fragrant mutton has become an important step, which places in our country produce the most delicious mutton?

Ningxia's most famous mutton "headline" is Yanchitan sheep, which grows in the Yanchi area where wild herbs are widely distributed, and the mutton is fat and tender, not only good in appearance and small in taste, but also very low in fat.

The most famous way to eat Ningxia Tan sheep is to cut the mutton into large pieces, add water, green onion and ginger to stew, and eat it directly with salt after cooking, which is a great test of the umami of the meat itself. In addition, the locals also love to eat haggis, mutton, lamb tripe, and lamb liver have their own flavors, and they are all available in one bowl, which is a very representative local snack.

Inner Mongolia has been a traditional pastoral area since ancient times, and the local people not only raise sheep but also love to eat sheep, so they naturally have a say in the delicious taste of mutton.

The way of eating in Inner Mongolia is often very heroic, whether it is a large piece of boiled hand-handled mutton, or a whole roasted whole lamb, it can fully show the delicious taste of the mutton itself. The locals eat mutton generally with leek sauce, each with a knife, while cutting and eating, until there is no trace of meat left on the lamb bones to be considered a person who "can eat" mutton.

Xinjiang is blessed with unique climatic geographical conditions, and the lean meat rate of the sheep raised is high, and the smell is light. In addition, the ways of eating mutton in Xinjiang are very rich and diverse, in addition to meat-based kebabs, there are also various mutton as the main ingredient of buns, noodles and so on. Therefore, Xinjiang's mutton products are also very famous in the country.

One of the most representative is the red willow barbecue, which is a tree endemic to the region and has a unique aroma on its branches. Freshly picked red willow branches are used to skewer the lamb for grilling, and the juice in the red willow will slowly seep into the lamb, which can not only reduce the smell of the lamb, but also add a new flavor to the meat skewers.

Guizhou Zunyi has a unique bantam sheep breed, paying attention to "one black, two yellow, three flowers and four white", that is to say, the black bantam sheep is the best. This kind of sheep has been raised outdoors on the slopes of the mountains for a long time, and its meat quality is firm, and the fat and lean are moderate.

The most famous way for Guizhou people to eat mutton is mutton rice noodles, which are added to the rice noodles with thinly sliced mutton to enhance the taste, paying attention to an original taste.

The northern and southern provinces often have different habits of eating mutton, such as Inner Mongolia and other places with leek sauce or only salt, Xinjiang people like to use onions, and in the south such as Guizhou, they will add chili oil to mutton rice noodles.

In autumn and winter, eating a meal of mutton that replenishes energy and warms the cold can be called a rare food enjoyment.

Xinjiang. The mutton in this place can be said to be very delicious, and the taste of the mutton is also very authentic, so we should go to Xinjiang when we go to eat mutton.

Hello dear, Shanxi, Shaanxi, Ningxia, Gansu, Xinjiang and other northwest regions are very fond of eating mutton, warm. Mutton is divided into goat meat, sheep meat, and wild mutton meat. In ancient times, mutton was called boiled meat, lamb meat, and lamb meat.

It can not only resist wind and cold, but also replenish the body, for the general wind and cold cough, chronic bronchitis, deficiency and asthma, kidney deficiency and impotence, abdominal cold pain, body weakness and cold, waist and knee soreness, face yellow muscle thinness, qi and blood loss, post-illness or postpartum body deficiency and other deficiency have ** and tonic effect, the most suitable for winter consumption, so it is known as winter tonic, popular with people. Because the mutton has a nasty smell of mutton, it is neglected by some people. In fact, if a kilogram of mutton can be cooked with 10 grams of licorice and an appropriate amount of cooking wine and ginger, it can remove its gas and maintain its mutton flavor.

I don't think there's a place where lamb is better, goat meat is better than sheep and dairy lamb.

Yinchuan is the most delicious, the mutton in this place is very distinctive, and the taste is very delicious, it is very popular with people.

I think the mutton in Inner Mongolia is the most delicious because the mutton in Inner Mongolia is very authentic and the lamb is very fresh.

Ningxia. Yanchitan sheep in Ningxia, the mutton in Yanchi area is bright red in color, milky white in fat, evenly distributed, and has low fat content. The muscle fibers are clear and dense, tough and elastic, with an air-dried film on the surface, and the cut surface is moist and does not stick to the hands, and the most important thing is that it is not greasy.

In my country, the mutton here in Xinjiang is the most delicious. Because they have hand-grabbed mutton rice here, as well as special Xinjiang mutton skewers. They also have a lot of methods, and they can ensure that they are delicious and have a certain freshness at the same time.

Each region is different, some people like to eat Inner Mongolia mutton, and this person likes to eat Ningxia mutton, but most people are still more accepting of Inner Mongolia I can raise, so I think Inner Mongolia mutton is more delicious.

Gansu Jingyuan mutton In our country, the third place is Gansu Jingyuan mutton! In the Gansu region, Bupleurum chinensis, ephedra, licorice and so on are cultivated.

Ningxia. Ningxia Yanchitan sheep and mutton in Yanchi area are bright red in color, milky white in fat, evenly distributed, and low in fat content. The muscle fibers are clear and firm, tough and elastic, with a layer of air-dried film on the surface, and the cut surface is moist and non-sticky, and the important thing is that it is not mutated or greasy.

Inner Mongolia, "Xilin Gol League."

"Sheep" is famous; Xilin Gol natural grassland is vast and broad, with a total area ranking first among the five major grasslands in China, and is an important animal husbandry production base in China. Tin League.

The sheep are roughly divided into Sunit sheep, Uzhumuqin sheep, and Chahar.

Sheep, Urank sheep, three of which are already protected products by national geographical indications.

It is located in the Xilin Gol grassland at 43 degrees north latitude.

It is the best pasture given by God, with blue sky and white clouds, fertile water and grass, and strong cattle and sheep. In ancient times, it was a royal tribute. In particular, the rivers on the grasslands are basically composed of spring water and rainwater.

So there is hardly any contamination, and people can drink it directly, let alone the flock. In addition, there are nearly 300 kinds of precious herbs and legumes on the grassland, which feed the growth of grassland cattle and sheep, so it also makes the mutton texture of Xilin Gol Ranch more compact, the fat is more balanced, and the taste is fresher.

Of course, the best mutton in China is in the northwest region, because this is the largest animal husbandry in China, and there is a special regional and climatic environment here, because the goats and sheep have relatively delicious and firm meat. The most representative should belong to the Yellow River beach sheep in Ningxia.

The sheep in Qinghe County, Altay Prefecture is the most delicious, people say that this kind of sheep drinks spring water, eats Chinese herbal medicine, walks the ** road, and pulls the Liuwei Dihuang pill. This kind of mutton is delicious, there is no taste of mutton, it is the best mutton I have eaten, and it tastes wrong when eaten roasted and stewed.

China's Inner Mongolia is a natural sheep grazing area, where mutton is the most delicious.

Xinjiang, Inner Mongolia, Gansu, Ningxia, Shaanxi, Sichuan, Jianyang, Hainan are the most delicious mutton.

Lamb is the most delicious in these seven places in the country.

First of all, I think that the mutton from Shaanxi Province is the most delicious. Pure grazing,

Ningxia - Yanchitan sheep.

The way to cook Tan sheep is very simple, you only need to cook it with water, and then dip it in some green salt, what you eat is the taste of the mutton itself, which is also the most common way to eat in Ningxia locals, Tan mutton is fresh and tender, the smell is small, it is definitely a rare delicacy.

The lamb in your own bowl is the best.

As a Xinjiang person, I think that Xinjiang's mutton must be the most delicious.

The good places for lamb are:

1. Shanxi right jade mutton.

Youyu County belongs to the northern part of the Loess Plateau, the terrain is high in the south and low in the north, the middle is gentle, surrounded by mountains, located in the Saibei Plateau, the area is rich in forage and potatoes, the water source is sufficient, the land is sparsely populated, there is no industrial pollution, it is a truly pure natural ecological pasture. The jade mutton has a strong fragrance, fresh and tender meat, fat and thin, fat but not greasy, and refreshing to eat. After boiling, the broth is transparent and clear, and the fat has a fragrant taste.

2. Ordos, Inner Mongolia.

The unique natural conditions of the Ordos desert grassland, after a long period of natural selection, have bred the world's best cashmere meat and excellent rare breeds, Albas white cashmere goats. Albas cashmere goats have pure white fur all over their bodies, strong physique, straight back and waist, deep and long body, oblique hips, upright and powerful limbs, and strong hooves. The face is concave and delicate, the eyes are large and bright, and the ears are drooping.

The meat products processed by Albas cashmere goats are delicious, healthy and green.

3. Ningxia Yanchitan sheep.

Yanchitan sheep, a specialty of Yanchi County, Ningxia Hui Autonomous Region. Yanchi County is blessed with a unique natural geographical environment, which has cultivated the quality of Tan sheep and its meat is delicate, tasteless, delicious and evenly distributed, and it is the best quality of meat sheep at home and abroad.