The large cut is located above the lamb's hind leg, with tender meat, more lean and less fat.
The small cut is above the lamb's front leg, with a mixture of lean and fat.
The cucumber strip is beneath the large cut, shaped like a strip attached to the femur, with a crisp, tender texture and balanced fat and lean, offering a great taste.
The soft piece is connected to the cucumber strip, with more lean meat, soft texture, two parts fat and eight parts lean, as soft as a cloud.
After that comes rib meat and lamb leg, lamb breast and similar parts.
Typically, lamb slices for hot pot need to be made into lamb rolls, which are frozen for 24 hours before being sliced into hot pot ingredients.
But high-end chefs are naturally different from ordinary people.
With top-notch knife skills and the art of the butterfly knife combined with a top-quality kitchen knife, Wang Fan sliced all the remaining meat into thin slices.
The lamb offal wasn't included, but he kept the lamb stomach.
