Which part of lamb is best for hand-cutting?

Mutton is a very important meat ingredient in life. It is listed as one of the three major livestock meats along with beef and pork. Mutton has a stronger taste because sheep have a natural smell, but if it is handled well, the mutton will taste mellow. There are many ways to eat lamb, among which hand-cut lamb is the most classic and casual. Let’s take a look at which part of the lamb is best for hand-cutting? I hope everyone can understand it.

The best choice is lamb hind leg, which is tender and has a suitable ratio of fat to lean meat. You can also choose lamb tenderloin at home, which is less oily and tender and requires less knife skills. The waist area is suitable for stewing. The steaming clear water mutton hotpot is made with dried shrimps, crab roe, onion, ginger and star anise as the base. The old-fashioned charcoal-burning copper hotpot heats quickly and keeps a constant temperature. Compared with induction cooker hotpot, the meat cooked in copper hotpot tastes more tender.

There are five different shapes of hand-cut lamb, so here are the specific methods:

1. Slicing

Put the meat in the refrigerator for a few hours and then cut it after the surface is frozen. This is the only way to cut thin slices for hot pot mutton. The blade of the kitchen knife must be sharp so that the slices can be cut thinly. The slices should be cut in the opposite direction, that is, cut on the side of the silk, against the grain. Do not press the meat with the palm of the hand that is holding the meat. The heat from the palm will soften the frozen meat. Just press the meat with two or three fingers.

2. Cut the lamb rolls

Wrap tightly in plastic wrap and place in the freezer. Wait until the meat is completely frozen, then take it out, tear off the plastic wrap, and use a knife or other multi-purpose grater to cut it down piece by piece to make lamb rolls.

3. Cut into pieces

Cut horizontally to cut the long fibers, and don't cut along the fibrous tissue, otherwise the food will lose its flavor and be difficult to chew.

4. Dice

Cut the mutton into strips first, and then cut the strips into diced mutton. It is better to dice the mutton for stewing because the stewing time is long and it is easier for the mutton to absorb the flavor. For hot pot, just slice it and eat it as you go.

5. Shred

First cut the mutton into thin slices, then cut the slices into shreds. If cutting into shreds, cut along the grain of the meat. The advantage is that the shreds will not break when cooking.