1, with less scalp and more meat, can be used to make sauce, steak and stir-fry.

2. Sheep tails swim a lot and are used for explosion and speculation. Goat's tail is basically skin, which is generally not used. ?

3, the front leg breast meat is suitable for burning; Other meats are rich in gluten and are only suitable for burning, stewing, sauce and boiling. ?

4. The neck meat is old and the ribs are thin, which can be stewed, boiled, sauced, stewed and stuffed. ?

5, the front gluten is old and crisp, with tendons in the meat, suitable for sauce, stew, burning and so on. ?

6. The outside of tenderloin can be used to rinse, roast, stir-fry, explode, fry, fry and so on. Tenderloin is the most tender two pieces of meat in sheep, which is wrapped by a little fascia. After the aponeurosis is removed, it has the same function as the external ridge. ?

7, ribs without tendons, fat and thin, suitable for rinse, roast, stir-fry, explode, burn, stew, steak and so on. ?

8, chest, waist and chest, fat and thin, used for roasting, blasting, frying, burning, stewing and so on. ; Yaowo meat is old and poor in quality, suitable for sauce, burning and stewing.