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The suitable temperature for the lamb slicer to cut the embryonic meat of the lamb slices is -4℃. According to experience, it is advisable to use nails to press the meat blanks with indentations. When the thickness of the sliced meat is greater than 3mm, the temperature of the meat should be above 0℃, and with the increase of the slice thickness, the meat should be kept for 5~6 hours under the condition of heat preservation. Do not soak in water, let alone roast with fire!

The meat cutting table stops at the knife guard 10, and the meat press 6 is lifted out of the top of the meat table, and hung on the outer pin at the upper end of the meat table. Gently place the meat with the right hardness in the meat carrier. Use the top meat rod to gently support the meat fillet. Don’t use too much force, and it is better for the meat to slide down freely under its own weight. Use the compression button of the ejector rod to lock the ejector rod, turn the meat press back into the meat loading table and press it on the top of the meat, if the meat is too long, you can not press the meat press and wait for the meat to be cut to length Press the meat press when appropriate.