Lamb is a good food for replenishing deficiency. What are the edible parts?

Mutton is a good food for replenishing deficiency and is an excellent warming and tonic food. The meat texture of mutton is very similar to Beef , but the meat taste is stronger. Mutton is more tender than pork , and has less fat and cholesterol than pork and beef.

Lamb is warm in nature and can easily cause internal heat if eaten regularly. Therefore, you can pair it with some cold vegetables when eating mutton. It can not only cool, detoxify and remove fire, but also achieve the tonic effect of mutton. Edible parts of sheep include the following parts:

1. Sheep head: The meat is delicate, tender and juicy, soft and glutinous in the mouth, full of collagen, enlarging the breasts and nourishing the skin.

2. Lamb upper brain: The fat is evenly mixed with marble pattern, with alternating fat and thin. The meat is tender and elastic in the mouth.

3. Lamb neck meat: well-developed muscles, even fat and lean, with few tendons, overall tender and delicate, and good taste.

4. Lamb tongue: solid meat, no bones, no fascia, ligaments, no fibrous texture after ripening.

5. Sheep outer rib: The meat is tender and juicy, with a low meat yield and is relatively precious. It is the best part of mutton.

6. Lamb tenderloin: The fiber is slender, the texture is soft and tender, and the taste is delicious. You will never forget it after eating it once.

7. Lamb front leg meat: The meat is dense and tough, with a fat-to-lean ratio of 1:2. The lamb Front leg meat is warm in nature and can increase body heat.

8. Lamb tendon meat: The muscles are wrapped with tendons, with a firm texture, moderate hardness, regular texture, high protein, and low fat.

9. Sheep trotters: rich in collagen protein, cholesterol-free, less meaty, and chewy and elastic.

10. Lamb chops: a combination of fat and lean, with a soft texture. Suitable for grilling, roasting, stewing and stuffing.

11. Lamb rib meat: The meat is tender, fat but not greasy, and has a relatively small smell. Although there is not much meat, it tastes tender and juicy.

12. Lamb belly: The taste is plump and mellow, the heat needs to be controlled, the toughness is moderate, and it tastes gummy.

13. Lamb breast: The meat is thick and tender and can be used for stuffing, pan-frying or steaming lamb.

14. Sheep heart: rich in muscle fiber, very chewy in texture and rich in aroma, it can be used to make soup.

15. lamb liver: It has a delicate texture, rich nutrition and delicious taste. It is suitable for making soup, stir-frying or stewing.

16. Lamb lung: delicious, tender meat, unique taste, suitable for soup, stew or cold salad.

17. Lamb scorpion: neither fishy nor smelly, with a rich and delicious taste. It can be stewed or braised. It is an indispensable delicacy in winter.

18. Lamb intestines: rich in flavor, moderately salty, well-cooked and tender in the mouth, full of fat, smooth and delicious.

19. Lamb tripe: The taste is soft and tough, but also has a certain crispness.

20. Lamb hind leg meat: more muscles, even fat and lean, chewy and sinewy, clear and delicate texture, firm and elastic.

21. Lamb tendon meat: pure lean meat , with tendons inside, moderate hardness, regular texture, crisp, tender and elastic.

22. Lamb kidney: The meat is fat and tender, smooth and crispy, juicy and delicious.

23. Sheep eggs: Soft, glutinous and plump, melts in your mouth, has a unique taste, is tender and soft.

24. Lamb tail: rich in colloids and delicate meat, very suitable for stew.

25. Lamb tail oil: It is rich in fat, soft in texture, and fragrant, but has a strong smell.

Eating methods and customs for these parts may vary by region and culture. When cooking lamb, be careful to ensure the ingredients are cooked well to eliminate food safety hazards, and add appropriate seasonings and garnishes based on personal preference and taste.

Mutton has a strong smell and imposes a heavy digestive burden on the gastrointestinal tract, so it is not suitable for people with poor stomach and spleen function. Like pork and beef, excessive consumption of this type of animal fat may cause stress on the cardiovascular system. Therefore, although mutton is delicious, you should not be greedy. Eat with caution on hot days or for patients with fever.