Which is better, lamb chops or lamb legs?

Mutton is a common meat in our daily life and has strong nourishing function. There are many ways to eat lamb, such as stir-frying, making soup, grilling, etc. Different parts of mutton have different ways of being eaten. Lamb chops and lamb legs are two of the better parts, and the nutrients they contain are also different. Many people don't know where to start when choosing. So, which one is better, lamb chops or lamb legs? Let’s take a look below.

Is the front leg of lamb better or the back leg of lamb?

The characteristics of the hind leg and front leg meat are one-third fat and two-thirds lean meat. Since the front leg includes the front chest and the upper part of the front tendon, lamb breast is more tender and can be cooked in a variety of ways, such as roasting, stewing, sauce, boiling, etc. The lamb tastes better, and the hind leg meat is more square. Most of it is lean meat, with just a little fat underneath. Very easy to distinguish. Generally, the front leg meat is used as dumpling filling or stewed. Pork belly can also be used as meat filling, but nowadays not many people eat fatty meat. It is mainly used to stew braised pork or stews. The hind leg meat is mainly fried.

How to make delicious lamb leg

Braised Lamb Shank with Carrots

Ingredients: Lamb leg, carrot, ginger, cinnamon, star anise, grass fruit, tangerine peel

practice

1. Add ginger to a dry pan and fry the lamb leg until it changes color.

2. Put all the ingredients except carrots into the pressure cooker, add light soy sauce, dark soy sauce, cooking wine and salt

3. After the steam comes out, turn to low heat for 30 minutes, add carrots, and transfer to the clay pot until the carrots are cooked.

Braised Lamb Shank

Ingredients: mutton, onion, ginger, garlic, chili, cinnamon, cardamom, star anise, red dates, cooking wine, light soy sauce, dark soy sauce

practice

1. Cut the lamb leg into large pieces after deboning and rinse it clean

2. Boil a large pot of hot water, add ginger slices, scallions, cooking wine and a small amount of vinegar, then add the mutton. Cook until a lot of blood foam comes out. Rinse thoroughly with cold water while it is hot, and put it in a bowl for later use.

3. Add spices, green onion, ginger, garlic and dried chili peppers in turn. When the aroma comes out, add the mutton and stir-fry for a while to dry the mutton.

4. Add a few drops of balsamic vinegar, then add cooking wine, dark soy sauce and light soy sauce and continue to stir-fry. Stir-fry for a while longer to allow the mutton to have color. When it smells very fragrant, add appropriate amount of hot water. After boiling again, add red dates and green onion leaves, move into the casserole, keep it slightly boiling over low heat, and simmer for about two and a half hours.