How is the mutton roll rolled up?

What part of the meat is used in the mutton roll? Let's take a look at Bian Xiao's sharing today.

The mutton rolls bought in the market now include leg of lamb, leg of lamb and mutton plate. Mutton board is made of leg meat and belly meat of sheep, which is even and tender. There is also a kind of high-calcium meat made of sheep leg meat and crescent bone. Each piece of meat is covered with a brittle bone, so it is called high-calcium meat roll. The parts used in mutton rolls are:

1, leg of lamb, more lean meat.

2, with lamb chops, fat and thin are relatively uniform, and the taste is tender and smooth.

Expanding knowledge: how to roll mutton rolls

1. 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. Roll so much meat into a tube, grasp both sides with your hands, push it forward with a rolling pin, and pile the meat in the middle by the way.

Then put it in the freezer of the refrigerator and wait for more than two hours before taking it out.

3. Remove the plastic film from the mutton and let it thaw for a while, but don't thaw it all. Slice it with a knife and the mutton will roll up automatically.

4, the restaurant's practice is: frozen mutton, planed with a plane, a plane is thin, and the meat slices are naturally rolled up. Some kitchen knives and tableware are sold in monopoly stores.