Red lamb

It says, “Autumn and winter lambs for the King’s Day”, and eating lamb in winter can both protect the cold and repair the body. The southern lamb tastes a bit heavier than the northern lamb, and the more it moves north, the better it is. It would be best if we had the opportunity to buy inner Mongolia. I used to live in the South, I never ate lamb, and that goat smell was never acceptable. When I came to the north, the first time I drank that hot bowl of lamb soup, it made a great difference in my perception of lamb, which could have been so beautiful and almost ignored. The winters in the north were exceptionally cold, so lamb was popular and its practices varied: Lamb soup, lamb soup, lamb evaporation, lamb onions, lamb in hand, lamb in red, radish in lamb. My family's favorite is to count the lamb chops. The lamb chops are soft, fat and unchallenged, the colours are red, the juices are warm, carrots are full of gravy, even better than lamb。