It's getting cold. The lamb is a regular on the table. I love lamb stew, while my two men prefer roasted lamb, which they find more addictive. It's good that the roasted meat in the oven is relatively healthy at home, and there's absolutely no need to worry about the fake lamb, so I'll do it for them from time to time. It was supposed to be roasted today, but when I bought the meat, I bought it with a very thick lamb chop, which is the usual way to taste it. It's simple. The roasted lamb chop is charred outside. Although the roast is a private ration, it's not much for cooking, it's simple, but delicious
Walking along the road, a cold wind swirling with a leaf, a year of fresh air, and a winter in the wind. When you walk into the cold wind, you always want to take a light and give yourself a warm winter. It's always dark in winter. The short ones will always be lost, and the long ones will be the memories treasured in the hearts. This winter has given us the warmth of the warmth that we have, the reach of our hands. Counting the years, always unwittingly reaping a warm joy and deep emotion. "winter to eat lamb, warm for a winter." Eat a pot of lamb stew at this time, which has a dual effect of combating the cold. As temperatures decline, the warm nature of the lamb is used as the preferred winter supplement. It's a good meal that people have at their winter dinner table. The lamb is warm in flesh, gas, heat, gas, gas, gas, gas, gas, gas, and gas, which is known as the hot and hot supplement to the saliva. Temperature is curing for the human body, for example, when older people in winter are more afraid of coldness, and when they eat some lamb in due course, they feel warmer. The lamb is fine and contains high proteins and abundant vitamins. The fat of the sheep is 47 degrees, and because of the human temperature of 37 degrees, it is not absorbed by the body and it is not obese. The flesh of the lamb is fine and easily digested, and eating more of it improves physical quality and resistance to disease. I cook a few lambs every winter. The lambs are particularly delicious. When a hot pot of red lamb comes up to the entrance of the table, a sweet fragrance overflows with mouths. It's better to make lamb with a belt bone. The adhesives of the sheep's skin mixed with the scent of the sheep's bones, tasted particularly good, the soft smell of the flesh, the odour of the soup, and the unique taste of the wind, which is greatly appreciated by the eaters. It's easy to burn lamb. It's on slow stew。
