On a leaf-lined wooden board lie a leg of lamb, a rack of lamb ribs and thin slices of meat, while a large clay pot beside them steams with bone-in meat stewing in broth and a wooden ladle lies in front.
Beef and mutton
Introduction
Beef, mutton, lamb, goat and yak meat, with their breeds and cuts.
Beef and mutton cover the meat of cattle, sheep, goats and yak as ingredients, together with their breeds and cuts such as leg and ribs of mutton. Mutton is commonly instant-boiled or roasted, and beef may be instant-boiled, stewed or stir-fried. Halal practice does not use pork, and the meat must come from herbivores slaughtered by the rules; cooking that follows halal rules is also treated in Halal Cuisine. Air-dried beef and mutton belong to Dried Jerky, and dishes made from them belong to the regional cuisines.