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The most valuable is the meat of young, no older than two years, animals. The meat of such animals is a dark-coloured brick, with a fat yellow. Tasty as sheep meat, no older than 3 years. Animals older than two years, have dark-red color of meat and fat yellow, and their meat rigid, is not as tasty, with a sharp odor. U meat old, poorly fed sheep dark red shade, yellow fat. Fat sheep rarely used in cooking because it has a bad odour and, in addition, it badly digested. Taste heavier lamb mutton, and the smell of it sharper, and the younger sheep or sheep, the softer it will smell, and taste the meat and lovely. |