Lamb tendon meat is the muscle in the thigh.

The hamstring is the muscle in the thigh. It is wrapped in meat membrane, with tendons in the meat. It has moderate hardness, regular texture, and is very chewy. It is suitable for sauce, roasting, stewing, stewing, etc. There is very little mutton tendon meat that can be used for shabu-shabu, no more than three liang per sheep. The meat in this part is the most crispy, tender and chewy.

The Lamb shanks are cooked and then simmered in a stewed soup. It not only adds color and flavor, but also makes it tender but not sticky. It is very delicious when it is torn by hand and eaten with dipping sauce.

Sheep tendon is a cut of mutton that has the following nutritional values:

1. Protein: Sheep tendon is rich in high-quality protein, which is one of the important nutrients needed by the body. Protein is essential for muscle growth, tissue repair, and the proper functioning of the immune system.

2. Vitamin B complex: Sheep tendon is rich in vitamin B complex, including vitamin B12, vitamin B6 and niacin. These vitamins play important roles in energy metabolism, nervous system function, and blood health.

3. Minerals: Sheep tendons are rich in various minerals, such as iron, zinc, phosphorus and selenium. These minerals are essential for hemoglobin synthesis, immune system function, bone health, and antioxidant effects.

4. Fat: Sheep tendon contains a certain amount of fat, including some essential fatty acids, such as Omega-3 and Omega-6 fatty acids. Moderate amounts of fat are important for both energy supply and the absorption of fat-soluble vitamins.

It should be noted that the fat content in sheep tendon is relatively high, so when eating it, you should pay attention to the appropriate amount of other ingredients to maintain a balanced diet. Additionally, specific nutritional value can be affected by cooking methods and ingredients.

Lamb tendon is a cut of mutton that is commonly used in stews or soups. Here’s a common way to cook lamb tendons:

Material:

- Sheep tendons: appropriate amount

- Onion, ginger and garlic: appropriate amount, chopped

- Cooking wine: appropriate amount

- Salt and pepper: appropriate amount

- Other condiments and side dishes can be selected according to personal taste

step:

1. Wash the lamb tendons, blanch them in hot water, boil them, take them out and rinse them thoroughly.

2. Add enough water to the stew pot, add lamb tendon, onion, ginger, garlic and cooking wine.

3. Start simmering over medium-low heat, remove the foam, then cover and continue simmering for 1-2 hours until the lamb tendons become crispy.

4. According to personal taste, you can add salt, pepper or other seasonings for seasoning.

5. If you like, you can add some vegetables or ingredients, such as carrots, potatoes, onions, etc., and stew together.

6. Finally, take out the stewed lamb tendon and put it on a plate. You can use the stew as a soup base or cook other dishes as needed.

This is just one of the common ways to cook lamb tendons, and you can adjust and innovate to suit your personal tastes and preferences. Good luck with your cooking!