Many people are afraid of eating mutton, mainly because there is a thick smell of mutton, but in fact, the mutton raised in Taiwan does not have this taste. The director of the Republic of China Sheep Association, Lin Biao, said that it is mainly because of the domestic mutton. After 5 months, the castration was castrated, so the male taste was lost, and the meat tasted without smell.
He said that because the imported lamb is grazing, it is slaughtered and eaten, and there is no castration. Therefore, the imported lamb will have astringency. At this stage, 70% of the mutton is sheep meat, without skin, and the taste is also poor. The local lamb is neither. The taste of the sheep is good, and the taste of the skin is good. As for whether the taste of the sheep can be removed by cooking, he said that in addition to putting a lot of Chinese medicine and spice, it is really difficult to remove, and it is also delicious. .
Lin Biao said that the local mutton is about 500 yuan per catty, and the imported mutton is about 200 to 300 yuan per catty. The difference between the two is not small, but because the local sheep cooking is diversified, it can be stewed and blanched, which is also very heavy. The imported lamb is unmatched.
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