Winter in China, it is generally believedLambIt is one of the best nutritious and nourishing foods. LambIt is widely believed to have the effect of warming and replenishing deficiency, strengthening qi, strengthening the spleen and kidneys, and has the best effect on weakness and cold symptoms. Due to its heightProteinscontent and rich nutritional value,LambIt has become the first choice for many people on the winter table. However, a lot of people are buyingLambWhen I didn't understand the difference between lamb foreleg and lamb hind leg, I bought it homeLamband does not achieve the flavor they expected. Therefore, I will introduce the different characteristics of lamb foreleg and lamb hind leg in detail in this article, and share the cooking methods that are suitable for them to help you in choosing and cookingLambis more appropriate.
Lamb foreleg meat is mainly made up of one-third fat and two-thirdsLean meatcomposition, the meat is relatively tender and smooth, and the fascia is relatively rare. This meat quality makes lamb foreleg ideal for shabu-shabu, stir-frying, grilling or as a main ingredient in fillings. The soft texture of the foreleg makes it easy to cook through during cooking, and the texture is very tender.
In contrast, lamb hind leg meat is mainly used to support the body weight of the sheep and henceMusclesThe more developed, the content of fascia is also higher. This makes the hind leg of the lamb appear to be mixed with the flesh and fascia, and the taste is more chewy and elastic. Hind leg of lamb due toMusclesIt is sturdy and needs to be cooked in some hard-boiled ways, such as slow cooking, braised or simmered in sauces, to bring out its best flavor and texture.
The front leg of the lamb is characterized by itslifeXi, because it often kneels, its leg structure is relatively straight and evenKnee jointThe forward angle is not noticeable. This makes the front leg appear gentler, moderate in volume and strength, and usually not overly bulky.
The structure and function of the hind legs of the lamb are more robust. The hind legs of the sheep are mainly used to support the weight of the sheep's body, so they are not only larger in sizeKnee jointThe camber angle is also more pronounced. This structural difference makes the hind legs more significant in terms of strength and support.
In order to better illustrate the characteristics and cooking methods of lamb hind leg, I will introduce you to a simple and delicious home-cooked dishBraised lamb
1.First, prepare about 1 kg of lamb hind leg meat and cut it into even pieces. Also, have one readyCarrots, peel and cut into pieces of appropriate size. You will also need some slices of green onion and ginger as well as some seasonings such as star aniseCuminCinnamonGingerand bay leaves.
2.willLambPlace in boiling water and blanch for about two minutes to remove the bloody smell and excess fat. Remove when the water is boilingLambWash and set aside.
3.Add an appropriate amount of oil to the wok and heat it up and put it inLambStir-fry the pieces over medium heat until they are untilLambThe surface is slightly browned and fragrant. Then add green onions, ginger and other spices, add chili sauce and continue to stir-fry until the oil turns red, and then pour an appropriate amount of cooking wine along the edge of the pot to remove the fishy smell.
4.Next, add enough water to willLambCover and add an appropriate amount of dark soy sauceTable saltwithPepperpowder to taste. When the soup is boiling, remove the foam from the surface, then cover the pot and reduce the heat to simmer for 30 minutes.
5.After 30 minutes, remove the spices from the pan and add the choppedCarrotsContinue to simmer for 5 minutes untilCarrotsSoft ripe. Finally, add chicken broth and oyster sauce to enhance the freshness, tighten the soup over high heat, sprinkle with coriander and serve. Such a pieceBraised lambThat's it.
Lamb hind leg meat is usually suitable for cook-resistant cooking methods, because after a long period of cooking such as slow cooking, it not only better brings out its own unique flavor, but also maintains the freshness of the meat.
This article introduces the difference between lamb foreleg and lamb hind leg and their respective suitable cooking methods, hoping to help you in buying and cookingLambis more handy. Whether you choose a tender foreleg or enjoy a chewy ham, we can taste it delicious on the winter tableLambDishes. I hope everyone will pass through the consumption in the cold winterLambto get nourished and warm, to spendHealthHappy winter.
Summary: There are significant differences between the foreleg and the hind leg in terms of taste and appearance. The lamb foreleg has a tender and smooth texture, which is suitable for stir-frying, shabu-shabu and grilling. On the other hand, lamb hind leg meat is firmer and chewy, making it suitable for cook-resistant cooking methods such as slow cooking and braised meat. In the shopLamb, understanding these differences can help us better choose the right one for our needsLambparts, and bring out the best flavor when cooking. I hope that through the introduction of this article, you can better understand the characteristics of lamb foreleg and lamb hind leg, and be able to choose the appropriate cooking method according to personal preferences to enjoy the deliciousnessLambDelicacies.