Mutton is moderate in fat, tender and delicious, rich in nutrition and widely eaten, and can be processed into various mutton products.

brief introduction

The medicinal value of mutton products is also high, which has the functions of medical treatment and dietotherapy. Mutton has high nutritional value and is easy to digest. Most people eat mutton, of which 99% of protein and fat can be digested, and the digestibility exceeds that of beef and pork.

Mutton contains more than 50% calcium and iron 1 times that of beef and 4 times that of pork, which is suitable for the elderly, patients and children. Mutton has a low cholesterol content (beef 106 mg, pork 126 mg and mutton 70 mg per 100 g of meat), which is an ideal food for patients with hypertension and those who avoid eating cholesterol.