What is the hind leg meat of sheep usually used for?

Sheep hind leg meat is more suitable for stewing, marinating and making sauce.

In normal activities, sheep's hind legs do not exercise as much as their front legs. The hind legs mainly play a supporting role, and the main weight of the sheep body is also pressed on the hind legs. Therefore, sheep's hind legs have developed muscles, rich nerve tissues and many fascias, and the meat is mixed with strong tendons and connected with each other. Fat and thin are also relatively uniform, and the ratio of fat meat to lean meat is equivalent.

Therefore, compared with the front leg meat, the rear leg meat will be chewy and take a long time to cook.

Different parts of sheep hind leg meat

1, big trident

The meat at the tip of a sheep's ass, also called "big fork" (also called "heavy at one end"), is half fat and half thin, with a layer of tendons on the upper part. Tendon is tender meat after tendon removal, which can be used to replace tenderloin.

2, grinding hip meat

Below the hip tip, it is located at the place where the crotch of the legs rubs, which is called "grinding the crotch". Shaped like a bowl, with different fibers, the meat is thick and loose, fat and thin, and the edge is slightly thin, which is suitable for roasting, frying, exploding and frying.

3. Cucumber meat

Connected with the ground crotch meat is "cucumber meat". The flesh is reddish and looks like two connected cucumbers, an oblique fiber and a straight fiber. The meat is tender, with a little fat at one end and lean meat at the rest.

4. Yuanbao meat

At the front end of the hind leg, near the waist pit, there is a sunken meat with fine fibers and three layers of tendons outside. The tender meat is called "Yuanbao Meat" and "Houjixin".