Unverified88% confidenceDecision RuleTime unknown
羊龄6-8个月的羔羊（乳羊）膻味最轻肉质最嫩，适合不习惯膻味的南方食客；羊龄1年以上的成羊肉更紧实有嚼劲、羊味浓，适合北方老饕。订购时应明确询问'羔羊'还是'成羊'
1
Sources
88%
Confidence
Long-term
Relevance
-
First Seen
Sources
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Unverified羔羊肉（6月龄内）膻味最轻、肉质嫩但羊味淡；成年羊（1年以上）风味足但肉紧膻重。追求嫩滑选羔羊，追求羊味选成年羊87% similarUnverified膻味浓淡与年龄强相关：羔羊（Lamb，＜12月龄）膻味轻肉嫩，成年羊（Mutton）膻味重但肉香浓、耐炖煮；怕膻选羔羊，追求羊肉香选成年羊配去膻料理78% similarUnverified羊肉膻味与品种/部位相关：绵羊比山羊膻味轻，羔羊（月龄小）比成年羊膻味轻，羊后腿膻味小于羊腩；怕膻优先选羔羊/绵羊后腿，接受膻味追求风味可选内蒙锡盟/宁夏盐池滩羊76% similarUnverified羊肉串选羊后腿或羊肩肉，肥瘦按1:3串制（一块肥膘配三块瘦肉），烤时肥油浸润瘦肉不柴；纯羊里脊做串会过干64% similarUnverified家用冷冻室（-18℃）保存期：猪牛羊红肉建议6-12个月内食用，禽肉和内脏建议3-6个月，绞肉和调理肉制品建议1-3个月，超期虽不一定变质但风味大幅下降61% similar
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