1, go to the market to choose fat and thin mutton, preferably the meat from the leg of lamb, then cut the leg of lamb into wide strips with a knife, and the cross-sectional area of the pile is the size of the mutton roll you want.

2. Roll up the meat with plastic sheets. When rolling, it should be compacted. Don't roll the plastic sheet into a tube. Grasp the sides with both hands, push forward with a rolling pin, and pile up the meat in the middle. When the meat roll is not manually used, tie the plastic on both sides tightly and stuff it into the seal.

3. Then put the rolled mutton into the freezer of the refrigerator. When you want to eat, take it out directly, remove the plastic film of mutton, thaw it a little, and cut it into thin slices with a knife.