Select Lamb for Lamb Slicer Processing

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

2. Elasticity: Fresh mutton immediately returns to its original shape after being pressed with fingertips.

3. Viscosity: The surface of fresh mutton is slightly dry or has an air-dried film, which is not sticky. Won’t stick to the lamb slicer.

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