Mutton is a rare and delicious ingredient, and it is one of the frequent types of meat on the table of Chinese families.
The quality of Australian lamb is even better than that of its premier, however, lamb is not sold in Australia.
Nowadays, there are fewer and fewer Australians who love mutton, and the number of Australians who buy mutton is a dime. As a major country in the world's animal husbandry, this will inevitably cause a large number of unsalable mutton in Australia, what should I do?
No matter when, where, why, or what the effect, it is right to take this kind of thing and leave it to China.
You don't eat mutton, do you? Okay, I'll bring the plate in front of me.
ABC: Hot pot catering drove Australia's sales of mutton to China, and the sales volume hit a record high.
Australian foodies give up mutton,
Exports to China have skyrocketed 60 times
According to ABC, most Australian foodies have given up mutton, and at the same time, Australian mutton has become the new favorite of the Chinese food circle.
Last year, Australia exported 9750,000 tons of mutton to ChinaIt accounts for almost half of Australia's total lamb exports. Most of the mutton exported is adult mutton. This meat is different from lamb in that it has more fat, a more flavorful taste, and a darker color.
Source: ABC It is reported that 20 years ago, Australians had a soft spot for mutton, and the average person needed to eat 6 kilograms of mutton per year.
Now, mutton has lost its market in Australia and is mostly exported to other countries. Australian foodies prefer the milder, leaner meat of lamb, which is less than a year old. 
Picture: ABC Australian market analyst Matt Dahleish said that China's hot pot cooking method makes Australian lamb shine, that is, "the meat is boiled in a spicy soup and then eaten collectively".
Dalgleish said lamb is no longer popular in Australia"People have the impression that lamb is harder than lamb and is an inferior type of meat. ”"But if it's cooked right, it tastes and tastes outstanding, and part of this cooking technique is the Chinese hot pot method. ”Dalgleish also said that especially in Shanghai and Beijing, Chinese diners are more willing to pay for Australian lamb. 
Source: ABC In recent years, the Australian aquaculture industry has indeed faced a serious problem, that is, the excessive growth of animals and the growth of animals. Lamb, in particular, has fallen to incredibly low prices. According to data from the Australian Meat and Livestock Association, in 2023, Australians will breed and raise a total of 78.75 million sheep, the most in the past 16 years. Due to the large number of sheep, the collapse of the Australian lamb market, mutton** plummeted by 7%, and the average selling price of an adult sheep was only 22 US dollars (about 33.).59 Australian dollars), which is 157 yuan,Even some farmers can't afford to raise it, and half sell it for $1 a head and give it away. 
Source: Red Star News The sales of Australian lamb are also not satisfactory, only one-fifth of pork sales or beef sales.
This has led to an imbalance between supply and demand of lamb in Australia, and no one cares about lamb in the market, which naturally falls to the bottom. Where do you sell the surplus mutton? Of course, we can't forget about China, a big country in terms of food. In 2023, Australia's goat exports to China increased by more than 60 times, making China the second largest market for Australian lamb after the United States. 
Source: ABC According to ABC, the Australian Meat Products and Livestock Association (MLA) said that goat meat exports to China originally accounted for only 1% of total production in 2022, but have increased to 20% in 2023.
In 2022, the number of goats slaughtered in Australia increased by almost 10%, with most of them sold to China. While the number of goats raised by some farmers has increased significantly, export prices have fallen to a 10-year low. There is a huge demand for cheap goat meat in China, and farmers welcome it. However, this phenomenon has also raised some concerns. Some farmers said they were concerned that over-reliance on the Chinese market could lead to less reliance on other marketsthus affecting their long-term interests. 
Source: ABC It is reported that 40% of the mutton exported to China is whole sheep, and breast meat and lamb belly account for 30% of exports.
In 2023, Australia exported a total of 210,000 tonnes of lamb and 3260,000 tons of lamb. In January 2024, Australia exported 170,000 tons of mutton, which is the highest export volume since 2007 compared to January.
Source: ABC Australia's consumers don't seem to value lamb, believing that it is inferior to lamb in terms of texture and taste. However, the Chinese praise for mutton has been around since ancient times.
Su Dongpo once said"Long cuisine has bear wax, and Qin cooks only lamb soup. ”Chao Gongsu also thinks,"Shaqing grass is soft lamb fat, and jade fat and wine are also suitable. ”Li Bai patted his chest and said,"Cooking sheep and slaughtering cattle for pleasure will require three hundred cups of drink. ”Even if it is swearing, there is a saying in China:A good piece of lamb that falls into the dog's mouth. 
Source: ABC However, the mutton, which is regarded as a delicacy on the table by Chinese partners, has been scorned by Australians, and no one even wants it for free, which can be described as a failure in the food industry.
It's time for Australians to think carefully and know why they failed.
I feel sorry for you! 
Source:.
Australians think lamb is not tasty
China: Learn how I eat
It is not difficult to see from the report that the key reason why the sales of ordinary mutton in Australia have plummeted is cooking. People are white, but they cook dark dishes, and the sales of mutton are naturally not good.
There are no more than two ways for Australians to cook lamb - fried and grilled, at most counting low-temperature boiling + frying, but this is also the signature of a few restaurants.
In the eyes of Chinese friends, this practice is undoubtedly four words - tyrannical things!
Source: newsMutton is not as tender as lamb, and after pure frying or roasting, the taste will deteriorate, and if you don't pay attention to the decanting and marinating meat before cooking, the taste will be greatly reduced.
Hardly a sheep can make it out of China alive, and next, the Chinese will give the Australians a board to show the top food secrets, and the lamb should be eaten like this!
The Australians watched it carefully, I only did it once, and the feature film beganSoul juice, poured over
Tik Tok1. Stir-fried lamb with green onions.
Fried mutton with green onions, a classic of Shandong cuisine, has been passed down to this day.
Fried mutton with green onion is a medicinal diet based on mutton and eggs, which has the effects of nourishing yang, strengthening the waist and kidneys, and nourishing the body. The mutton is smooth and tender, fresh and fragrant, and the aftertaste is endless after eating. The fragrance of green onion and sauce stimulate the taste buds, and the fragrance is in the mouth, which can be described as an artifact for rice.
Source: Weibo2. High-quality haggis.
The high-quality haggis is made of cooked lamb tripe, cooked lamb lung, cooked lamb liver, cooked lamb head meat, fresh enoki mushrooms, plus the blessing of red oil bean paste, Sichuan Dahongpao pepper and lamb bone brothThe taste is fragrant and spicy, and it is addictive in the mouth.
Source: Weibo3. Mix haggis.
Mixed haggis is mostly made of sheep intestines, sheep liver, sheep lungs, sheep head, and lamb tripe as ingredients, and is made of ginger, green onions, five-spice powder, boiled sea pepper noodles, garlic paste, and green peppercorns as the main ingredientsThe taste is refreshing, and the taste is fresh and fragrantIf Australians knew that haggis could be eaten like this, they would not say that mutton was tasteless.
Source: Weibo4. Stewed mutton in an iron pot.
Iron pot stewed mutton is a dish with lamb chops as ingredients, dried peppercorns, ground pepper leaves, shallots give new life to lamb chops, iron pot is heated evenly, the specific heat capacity is small, so that each piece of lamb chops are tender and deliciousThere will never be a situation where Australians taboo meat and can't bite.
Source: Weibo5. Tear the leg of mutton.
After the leg of lamb is marinated in brine, it is slightly fried in hot oil, and then the minced green pepper, minced red pepper, chopped onion, minced ginger, minced garlic and chili powder are stir-fried until fragrant, and poured on the leg of lamb as a sauceThe main thing is a soul juice, pouring itIn this way, the leg of lamb is soft and tender, and the high-temperature frying locks in the moisture of the mutton, which is charred on the outside and tender on the inside.
Source: Weibo6. Pan-fried lamb chops.
Australian foodies remember that it is best not to fry lamb chops directly in the pan.
Pan-fried lamb chops are marinated in advance with olive oil, salt and black pepperThen put it in a pan and fry it. The sheep fried in this way has enough drainage and will not dry firewood, have you learned?
Source: Weibo7. Roast lamb and barbecued pork.
Lamb can also be made into barbecued pork, didn't you expect it?
Mutton barbecued pork is made of lamb tenderloin, sugar, salt, light soy sauce, ginger wine, Fenjiu, Zhuhou sauce, sesame paste, five-spice powder, star anise powder, and syrup as auxiliary materials. Marinate the lamb loin with trimmings for 1 hour to let the lamb absorb the flavor, and then grill it in the oven for 25 to 30 minutes. In this way, the roasted lamb tastes delicious and does not have an odorIf you bake it in the oven, the whole family will smell bad.
Source: Weibo8. Braised mutton.
Braised is a unique Chinese cooking technique, and Australian foodies are optimistic about it. Use lamb hind leg meat as the main ingredient, add soy sauce, wet starch and pepper water, grasp and marinate evenly. Then fry the cumin until yellow, add the white pieces of green onions, garlic slices and stir-fry until fragrant, and slide the lamb in the pot. Finally, turn on low heat and simmer for 1 hour. The mutton stewed in this way is estimated to make Australians give up the idea of exporting mutton.
Source: Weibo9. Fried lamb slices.
The Chinese can't do without fried lamb slices, just like the West can't do without fried chicken.
The fried mutton fillet is also selected for the lamb hind leg meat, the meat is sliced and marinated, the lemon is added to taste to remove the smell, and it is fried in an oil pan until it is five ripe, and then it is baked in the oven.
This "KFC sheep" is more fragrant than KFC and has a plump juice.
Source: Weibo11. Grasp the mutton.
When it comes to the most fragrant way to eat mutton, it must be hand-grasped.
Put the lamb in a pot and simmer over low heat for 40 minutes, add shallots, ginger slices, dried chilies, Sichuan peppercorns, and ground pepper leavesServe directly after removing from the pan and eat with your hands. Eating like this, the sheep on a farm in Australia are not dazzling enough.
Source: Weibo12. Cumin leg of lambLamb without cumin is soulless.
Blanch the leg of lamb in a pot, then put it in a pressure cooker, add green onions, ginger and ingredients and simmer for 30 minutes. Spread honey water, cumin and paprika on the lamb and bake in the oven for 10 minutes. This dish will open the door to a new world for Australian foodies, and the lamb from Woolworths is about to run out.
Source: Weibo13. Grilled lamb chops.
Note that the lamb chops are grilled like this so that they will not dry out.
Blanch the lamb chops in cold water and wash off the blood foam. With soy sauce, pepper noodles, shallots, cumin, Sichuan peppercorns, and cooking wine as accessories, cook the lamb chops over low heat until 8 ripe. Remove the lamb chops and cool them slightly, smear them with thin egg liquid (mix them with eggs and flour in advance), put them in the oven in a baking tray, bake them for about 20 minutes, take them out and put them on a plate, and sprinkle with cumin. Try doing this, and the average Australian lamb intake will at least increase several times.
Source: Weibo14. Braised lamb.
The red braised lamb is made with lamb belly.
First, add the lamb brisket to the white vinegar and cook for 5 minutes, take it out and wash it slightly, stir-fry it in a wok until the water is dry, and then take it out. Then fry the lamb brisket in warm oil until it is slightly yellow, and remove the oil. Tangerine peel, water chestnut, grass fruit, water, white wine boil the juice, then add garlic slices, mushrooms and cook for a while. Steam the fried lamb brisket on a steamer for 30 minutes, then remove it and put it in a bowl.
Thicken the juice, pour over the lamb belly and pour
Give it a try, you come to me if it doesn't taste good.
Source: Weibo15. Spicy lamb stick bonesAustralian foodies may not have thought that lamb stick bones can also be cooked. Blanch the soaked lamb stick bones, put them in a pot, add dried peppercorns, dried peppers, ground pepper leaves, green onion ginger, and spicy butter hot pot base, simmer for 90 minutes and then reduce the juice. Such a spicy lamb stick bone with no smell at all was madePrepare a straw to suck the bone marrow!
Source: Weibo16. Dry dish of mutton.
Wash and blanch the mutton, take it out, boil the water again, add salt, add the mutton, cook and take it out to cool, slice it and put it on a plate. Then prepare a small bowl, add salt, monosodium glutamate, pepper noodles, coarse pepper noodles, cumin, cooked peanuts, cooked sesame seeds, chicken essence and mix well and put on a plateLamb can be dipped in a dry dish and served. You see, it's easy to make lamb delicious.
Source: Weibo17. Fish and sheep hot pot.
Fish and sheep can be said to be the two freshest ingredients, stewed together, this taste is not heavenly?
Add water to the pot, put ginger slices, green onion segments, cooking wine, salt, add mutton slices to cook, remove and cut into strips. Add cooking wine, salt, ginger and onion juice, and egg white to the fish fillet, wrap a piece of mutton in each fish fillet, fry it in an oil pan until it is broken, and remove it.
Mix the oyster sauce, sesame oil, salt and garlic paste into a dipping sauce. Stir-fry ginger slices, green onions, winter bamboo shoots, and mushrooms in an oil pan, add mutton broth, cooking wine, salt, pepper, fish rolls, and other ingredients to blanch, and use dipping sauce.
Source: Weibo18. Mutton and mutton soupThis dish is a combination of lamb and flour, and Australian foodies may not have imagined that flour can be paired with lamb. Combine soba noodles and white noodles, knead into a dough, roll out into thick slices, cut into small cubes, and knead into lumps. Cook in a pot of boiling water for 3 minutes, remove and put into a bowl.
Cut the lamb into small pieces and soak in cold water for an hour. Prepare a bag and pack the peppercorns, cumin, and ground pepper leaves into the bag. The soaked mutton is boiled in a pot under cold water, boiled over high heat, skimmed off the foam, must be cleaned, add green onion and ginger, dried chili peppers, and material packets to the pot again, cover the pot and simmer for 20 minutes. Add the coriander, chili flakes, a pinch of pepper, add a little more salt, cover and simmer for another 30 minutes. After cooking, add some chopped green onion and coriander, and then put in the tuotuo, and you can open it.
Source: Weibo19. Roast lamb in white wine.
This dish uses lamb loin, and changing the lamb loin to a knife before making it will make it more flavorful.
Add green onion and ginger, salt, white wine, soy sauce, sugar, pepper and monosodium glutamate and mix well, and marinate the lamb tenderloin for about 2 hours. Wash the baking tray, put in the green onion and ginger, then put the lamb steak on top, put it in the oven and bake for 30 minutes, turn the meat over, and bake it for another 30 minutes. Control the moisture of the shredded white radish, add sugar and vinegar essence, mix well, and eat with mutton.
Source: Zhihu20. Mixed with bell pepper and mutton.
Mixed with bell pepper mutton, there is not only the umami of mutton, but also the refreshing taste of bell pepper. Thinly slice the cooked lamb, shred the bell pepper, and cut the coriander into sections. Put the mutton into a pot and mix with salt, monosodium glutamate, balsamic vinegar, pepper and sesame oil, then add shredded bell pepper and coriander and mix well to put on the plate. It only takes 5 minutes from cooking to serving, so why don't Australians eat lamb?
Source: Weibo21. Mutton red oil hot pot.
Everything can be shabu-shabu, which is one of the essences of Chinese cuisine.
Add the lamb and green onion and ginger to the pot and cook, remove and wash, change the knife and put it on a plate.
Heat the oil pot, stir-fry and soak the chili peppers, ginger pieces, green onions, pour into the mutton soup of boiled mutton, add monosodium glutamate, spices, salt, pepper and boil until the soup is white, then add mutton fat, pour the soup into the hot pot, put the fried bean paste and red oil on the soup noodles, sprinkle with chopped coriander and green onions. Okay, now you can put the whole coles supermarket in the pot and shake it up.
Source: Weibo22. Roasted lamb heart with roses.
Put fresh or dried roses into a small pot, add salt and cook for 10 minutes, let cool and set aside. Wash the lamb heart and cut it into small pieces, wear it on a skewer or bamboo skewer, dip it in rose salt water while roasting, and roast it repeatedly on an open fire, and it can be eaten when it is slightly tender. Don't use the oven to roast the lamb heart, otherwise it will be said that it will not be delicious.
Source: Weibo23. Pan-fried lamb chops.
What is a clear frying? That is, do not coat the surface of the meat with egg batter before frying. Cut the lamb chops into pieces, pat them into thin slices with a knife, sprinkle them with salt and pepper, stick them with flour, fry them in oil until golden brown on both sides, and serve. Put butter in a pan, add the fried lamb chops, cook with spicy sauce, and serve.
The resulting lamb chops are crispy and tasty, and are more fragrant than lamb meat.
Source: Zhihu24. Grilled lamb chops with rosemary.
Wash the lamb chops and control the moisture, add a tablespoon of char siu sauce, 1/2 tablespoon of salt, 2 tablespoons of light soy sauce, 1 teaspoon of sugar, black pepper and crushed rosemary, mix well and marinate. Fry the lamb chops in a pan and pour in the remaining marinade.
Slowly simmer the soup until thick, and place the lamb chops and potatoes on a baking sheet. Preheat the oven to 200 degrees and bake for 20 minutes. After the dish is served, let the Australian friends taste it and see who still doesn't buy the lamb.
Source: Weibo25. Mutton with water.
Lamb cut into thin slices. Add cooking wine, soy sauce, sugar, white pepper, monosodium glutamate, stir well and marinate for 5 minutes.
Boil about 200ml of water, pour in the mutton slices when it is 8 hot, stir-fry quickly over high heat until the mutton changes color, add shredded green onions and stir-fry for 15 seconds, pour in a little rice vinegar, pour in minced garlicAdd salt and stir-fry a few times. Water blasting is a traditional technique that preserves the original flavor of the ingredients while keeping the lamb tender.
Source: Weibo26. Charted fried mutton.
It's not so much a dish as it is a traditional Chinese snack.
Blanch the lamb ribs and wash them, add the water again, simmer over low heat until soft and rotten, and then take them out. Slice the mutton, chop the peppercorns, green onions, and ginger together, pour the salt and monosodium glutamate into the mutton bowl, mix well and marinate for about 10 minutes. Take out the lamb slices, wrap them in dry flour and egg batter, and fry them in a pan until golden brown. Once out of the pot, you can dip it in any of your favorite spices and eat it. Sweet noodle sauce is recommended.
Source: Weibo27. Fried lamb chops with cream.
Wash and chop the lamb chops, pat them thinly with a knife, and spread a little salt, pepper and cream. After the pan is heated, pour in the olive oil, when it is 50% hot, add the lamb chops and fry until colored, do not fry too old, just change color. Then add butter, lemon juice and minced garlic, mix well, cook over low heat and serve.
Source: Weibo28. Boiled eggplant with mutton.
Soak the lamb in cold water and soak it in blood and impurities. Then cut the eggplant into hob cubes, the potatoes into hob cubes, and the lamb into cubes.
Put the dried chilies, cumin, ginger, shallots, ground pepper leaves, angelica and bay leaves into the spice packet. Add water to the pot, put in the mutton pieces, add the spice packets, dry coriander, sprinkle a handful of pickle salt, salt should be given enough at one time, cover and boil over high heat, skim off the foam, change to low heat and simmer, stew the mutton, and take out the spice packet. Add the eggplant and potato wedges, cover and simmer over low heat. After boiling and boiling, add Sichuan pepper powder, fennel powder, ginger powder, and then use a spoon to pestle the eggplant, potatoes, and mutton pieces, stir evenly, and put it on a plate.
Source: Weibo29. Garlic mutton.
Wash the lamb, blanch in a pot under cold water. Stir-fry soybean paste, add soy sauce, Sichuan pepper, cumin, and salt to make miso soup, put in mutton, and cook in low heat sauce. Break the eggs, slice the cooked lamb in sauce, dip the egg mixture in hot oil and fry it until golden brown. Chop the garlic into minced garlic, stir-fry it in oil in a wok, add seasoning, and sprinkle it on the fried lamb slices.
Source: Weibo
30. Braised mutton.
Cut the mutton into cubes, put it in a pot under cold water, add green onions, ginger and cooking wine to blanch, take it out and wash it. Heat the oil, add rock sugar and stir-fry the sugar color, add mutton, star anise, red dates, cinnamon, and bay leaves to stir-fry together. Add a small half bowl of cooking wine, cool the pot, add a can of beer, and finally add water, cover the lamb. Simmer over low heat and remove the juice from the pot after 2 hours. Some people will add apples and pears to the lamb stew to add layers of texture, which is also fine, but remember to remove the juice before harvesting. Source: Weibo's above 30 kinds of mutton are enough for Australian foodies to show off dozens of catties of mutton, so that Australian mutton will no longer worry about sales.
Whenever you see the rough cooking methods of Australians, do you feel overwhelmed?
People in every country and region have their own culinary culture and habits, and there are countless cuisines around the worldBut if you say that mutton is not delicious or cannot be eaten, then the Chinese friends will be the first to disagree.
Source: ABC
At a time when Australian lamb sales have plummeted in China and many Australians have stopped buying lamb, Chinese diners have saved the lives of Australian lamb. Any ingredient that enters China will be transformed into a classic delicacyAustralian lamb is a high-quality ingredient that is naturally loved by Chinese diners.
Source: The Australian Lamb cooking requires a certain amount of skill, and simple, rough cooking methods may not bring out the flavor of lamb.
In Chinese food culture, there are thousands of ways to prepare mutton, and the above 30 methods are just the tip of the iceberg.
I hope that Australian foodies can learn how to cook mutton and discover the new worldAlright, class!