Sheep's front legs and hind legs taste different, and the main factor causing the different tastes is exercise. Because the sheep's movement is mainly concentrated in the front legs, the sheep's front legs exercise a lot, so its muscles are developed, tight, fat and thin, mainly lean meat, and it tastes fresh and tender.

Sheep's hind legs mainly play a supporting role, but the amount of exercise is not much. Because they support the body, the muscles of sheep's hind legs are also more, fat and thin, and the amount of fat and thin is very uniform. In addition, the hind legs have tendons, so in terms of taste, the hind legs are more chewy.

Because sheep's forelegs are tender, they are more suitable for "eating meat", such as making fried mutton, kebabs and roasted mutton. These are delicious. There are many hamstrings, and the meat is not so easy to cook. It is more suitable for long-term cooking, such as stewed mutton soup and braised mutton. The hind legs cooked by these methods are delicious and chewy, and the taste is particularly good.

The above contents refer to Baidu Encyclopedia-Sheep's hind legs.