Which mutton is suitable for processing with a naman yankakken?

1. Color: Fresh mutton has shiny muscle, uniform red, white or light yellow fat, hard and crisp meat. The meat rolls cut with a lamb slicer are interlaced with white and red.

2. Elasticity: Fresh mutton will return to its original state immediately after acupressure is applied.

3. Viscosity: The surface of fresh lamb is slightly dry or air-dried, not sticky to hands. Will not stick to the lamb slicer.

4. Boiled mutton soup: The fresh mutton soup is transparent and clear, and the fat is agglomerated on the surface of the broth, which has the unique fragrance and umami taste of mutton.