Urad Lamb [Inner Mongolia Urad Specialty]

What is Urad lamb? Authentic Inner Mongolian Urad Specialty: Urad Lamb

Content Summary:Do you want to know what Urad Lamb is? This article is a specialized article that provides a detailed introduction to Urad lamb, a specialty of Inner Mongolia. It was compiled by the editorial team of China Specialty Network, who reviewed and collected relevant information on Urad lamb. The entire article takes about 3 minutes to read and mainly includes the basic introduction of Urad lamb and its nutritional value? What are the product characteristics of Urad lamb? How to distinguish between genuine and fake Urad lamb? Tasting and eating methods of Urad lamb

Basic Introduction of Urad Lamb

"Urad Lamb" is a type of sheep meat from the White Velvet Mountain of Erlang Mountain, which is naturally grazed and raised on the natural grasslands of Urad Grassland. It is formed by consuming over 600 high-quality wild grasses and 426 medicinal plants on specific desert and semi desert grasslands, resulting in a unique quality of lamb meat

The overall average protein content in fresh meat is over 19.20%, the essential amino acid content is 39.18%, the ratio of essential amino acids to non essential amino acids is 65.83%, the glutamic acid content in flavor precursor amino acids is 15.97%, and the aspartic acid content is 8.33%. The overall average content of intramuscular fat is 4.42%, with monounsaturated fatty acids accounting for 41.53% and polyunsaturated fatty acids accounting for 9.21%

It has the advantages of strong umami flavor, low gamey taste, delicious and juicy taste, high nutritional value, and good health function

How to distinguish the authenticity of Urad lamb

One important thing to smell is the taste of meat: there is usually a strong lamb smell, while lamb with additives has a light and clear odor

Secondly, it depends on the color of the meat: generally, lamb without additives has a bright red color, while problematic meat has a deep red color

Three things to consider: the thickness of the meat wall is generally around 4-5 centimeters for good lamb meat, and only about 2 centimeters for meat with additives

Four things to consider are the fat dart of the meat: Meat with clenbuterol generally has no fat or very little fat, and the fat is dark yellow

Tasting and eating methods of Wulat mutton

There are many traditional eating methods of mutton, such as exploding, roasting, boiling, stewing, etc., and each method has its own unique flavor and characteristics. As far as Shaanxi is concerned, there are three kinds of mutton with Pita bread soaked in Lamb Soup, mutton in water basin, and Mutton shashlik, but when the coldest winter comes, the most awesome eating method is still the traditional mutton stew