Scallion lamb is definitely a skill-intensive dish. Even if we start cooking now, it won't be ready for sale until evening!
With the Bone-cutting like mud Black Blade in hand, whether it's dividing or slicing meat, it's all effortless. In no time, Chen Mo divided the whole lamb into the desired shapes.
In fact, it starts by cutting the ribs from the center of the back, then cutting the four legs separately.
Afterwards, the meat from the four front and back legs is shaved off. The leg bones can be used to make soup, while the meat is layered with fat and lean parts, then rolled up tightly.
Chen Mo plans to put these rolled meats in the cabinet for freezing, so it'll be more convenient for hotpot in the future.
Next, he slightly cuts the lamb ribs, which will be used for making scallion lamb.
With the help of the Black Blade, it takes just over ten minutes to cut the lamb.
