Lamb tenderloin, located on the outside of the lamb's backbone.

Sheep outer rib meat is located on the outside of the sheep's spine and runs through the entire back of the sheep. Its appearance is somewhat similar to a long shoulder pole, so it is also called shoulder meat. Overseas, people are more accustomed to calling it "New York" gram". The mutton in this part is tender and has a layer of leather straps on the outermost layer. It is more suitable for grilling the whole meat, stir-frying, pan-frying, etc.

Lamb tenderloin is a nutrient-dense meat that provides a variety of important nutrients. Here are some nutritional values of Lamb tenderloin:

1. Protein: Lamb tenderloin is a high-quality source of protein. Protein is the building block of body cells and is very important for maintaining the health of muscles, bones and other tissues.

2. Vitamins: Lamb tenderloin is rich in B vitamins, including vitamin B12, vitamin B6 and niacin. These vitamins play important roles in energy metabolism, nervous system function, and red blood cell formation.

3. Minerals: Lamb tenderloin is rich in minerals such as iron, zinc and selenium. Iron is essential for oxygen transport and hemoglobin synthesis, zinc is involved in immune system function and cell growth, and selenium has antioxidant effects.

4. Low fat: Lamb tenderloin usually contains less fat than other cuts of lamb. This makes it a relatively low-fat option that helps maintain a healthy dietary balance.

Of course, specific nutritional values may vary depending on where the lamb loin is sourced and how it's cooked. If necessary, you can refer to the nutrition database or consult a professional nutritionist for more detailed information.

Lamb tenderloin can be cooked in a variety of ways. Here are a few common cooking methods:

1. Roast lamb loin: Cut the lamb loin into appropriately sized pieces, marinate with herbs, seasonings and olive oil for a period of time, then bake in a preheated oven. Time and temperature depend on personal taste and the size of the cut of meat.

2. Stir-fried lamb loin: Cut the lamb loin into thin slices or small pieces, add appropriate seasonings and vegetables, and stir-fry quickly over high heat. You can add minced garlic, ginger, chili and other seasonings to enhance the flavor.

3. Stew the lamb loin: Cut the lamb loin into chunks, put it into a stew pot or pressure cooker with vegetables and seasonings, add an appropriate amount of soup or water, and simmer slowly until it becomes tender. Spices, soy sauce, red wine, etc. can be added to enhance the flavor.

4. Cook the lamb loin: Cut the lamb loin into small pieces, add boiling water and cook. Once cooked, it can be served with seasonings and vegetables to make soup or hot pot.

No matter which cooking method you choose, pay attention to the cooking time and heat to ensure the tenderness and taste of the lamb tenderloin. In addition, you can choose appropriate seasonings and side dishes to match the lamb tenderloin according to your personal taste preferences to get more deliciousness.