As a good product to nourish the body in winter, mutton has been widely loved by people since ancient times. In the "Compendium of Materia Medica", Li Shizhen once mentioned that mutton has many benefits, such as warming the body, strengthening the spleen and stomach, strengthening kidney qi, and brightening the eyes. Especially in the cold winter, mutton can effectively resist the cold, provide the necessary heat and nutrients for the human body, and have a significant effect on cough, warm hands and feet, weakness and other symptoms caused by colds.
As a frequent guest on the Chinese table, mutton has a wide variety, mainly goat meat and mutton. Many consumers are not very clear about the difference between these two types of lamb. This article aims to reveal the main differences between lamb and lamb and provide practical advice to help you choose the right lamb for your tastes.
First of all, from a nutritional point of view.
Although the nutritional value of goat meat and sheep meat is similar, there are some differences in their core nutrients. Of particular note is that goat meat typically has a lower cholesterol content than lamb. However, according to the theory of traditional Chinese medicine, goat meat is cold and not suitable for people with weak bodies to eat regularly;Mutton is warm, which is more suitable for postpartum women and convalescent patients, because it helps to nourish the body and nourish qi. Therefore, it is very important to choose the right type of lamb according to the individual's health and physique.
Second, from the taste.
The uniqueness of lamb is that it has a high fat content, which makes it particularly delicate in taste and attractive in flavor, so it is loved by people. This meat is rich in fat, mainly because the sheep's lifestyle is relatively stable. In contrast, goats are more active and exercise more, which results in less significant fat accumulation than sheep. In general, young goat lamb is considered a lighter option due to its high muscle content and low fat, making it suitable for people who are conscious of a healthy diet, especially those who need to control their blood lipids. Mutton, on the other hand, is more suitable for those who are looking for meat because it is rich in fat, especially those with limited chewing ability.
Thirdly, from the smell.
The unique aroma of lamb is its signature feature, which has aroused polar reviews among gourmets. In particular, the rich flavor of goat meat is even more eye-catching. Therefore, I have a special love for the unique aroma and chewiness of goat meat. I always feel that the softness of the mutton has lost the true taste of the mutton. No matter what cooking method is used, it is difficult to completely eliminate this strong smell. For this taste, lovers will be fascinated by it, while those who don't like it may find it uncomfortable.
Fourth, ** aspect.
The reason why goat meat in the market is expensive is because of its feeding conditions and growth characteristics. Goat farming requires large grazing space and fresh forage. In contrast, sheep are mostly bred in captivity, and the requirements for feed are not strict. In addition, the sheep is relatively quiet and grows quickly, so it is the largest lamb breed on the market. This difference in supply and demand and the cost of breeding has resulted in a significant difference between goat meat and sheep meat**.
When buying lamb, the following identification techniques can help you distinguish between lamb and lamb. The first thing to pay attention to is the color of the meat: sheep meat has a deep dark red color, while goat meat is light red. Secondly, check the hair on the meat: sheep's wool is naturally curly and is stiffer and straighter compared to goat hair. In addition, if you buy a whole lamb tube, you can observe its body shape and bone structure. Goats are usually small and have long and wide ribs;Sheep, on the other hand, are larger, have obvious subcutaneous fat, and relatively narrow and short ribs.
Let's share one of my favorite home-cooked dishes, lamb chops.
1.First, the lamb chops need to be cut open and soaked in clean water for an hour so that the blood can be removed. Next, mix spices such as white pepper, galangal, angelica, etc. Soak slightly in water, drain and set aside;At the same time, cut the green onion into sections and the ginger into sections and set aside.
2. Add water to the pot, add an appropriate amount of cooking wine, and put the lamb steak into cold water. After the water is boiled to form blood foam, remove the lamb chops, wash them with hot water, and then drain them for later use.
3.After that, put the casserole on the fire, add the half pot of water, green onions, ginger and spices prepared earlier, and put in the blanched lamb chops when the water boils. Once the heat is boiling, add a spoonful of baking soda and continue to cook for 1 minute. Then reduce the heat and simmer for 40 minutes, then remove the lamb chops.
4.Make the dipping sauce. Finely chop the garlic, millet, ginger and coriander and pour into a bowl. Then, sprinkle with salt and chicken broth and add soy sauce, sesame oil, and red oil. Finally, pour in a spoonful of fresh mutton broth and stir gently to ensure that all the seasonings are mixed evenly, which can make the flavor richer and more integrated. This way, the delicious lamb chop dip is ready.