Goat: thin, Mitsubishi-shaped horns, sickle-shaped bending, generally thick and short hair, mostly white, but also black, cyan, brown or variegated, with upturned tail and great courage, feeding on the twigs of shrubs.
Sheep: Full body and short head. Rams have large spiral horns, while ewes have no horns or only thin and small horns. Capillary honey is mostly white. Sheep's lips are thin and elastic, suitable for eating short grass, docile and timid, and mainly eat grass.
Sheep and goats live in groups and cannot mate to have lambs. Goats generally have higher lambing rate and more milk production than sheep.
Taste:
Sheep meat tastes better than goat meat. Goat mutton contains a fatty acid called 4- methyl octanoic acid, which will produce a pungent smell and make the meat harder, but mutton does not contain this fatty acid. Therefore, mutton is better than goat mutton in taste. Sheep meat is fatter than goat meat and tastes more delicate and delicious than goat meat. Therefore, in terms of taste, mutton is more delicious than goat mutton. Sheep is the main mutton exported from Australia and New Zealand to the United States.
Nutrition:
However, in terms of nutrients, goat meat is not lower than mutton. In contrast, the fat content of mutton is higher than that of goat mutton, which is why mutton tastes more delicate and delicious. An important feature of goat meat is that its cholesterol content is lower than that of mutton. Therefore, it can prevent arteriosclerosis and heart disease, and is especially suitable for patients with hyperlipidemia and the elderly.
There is another big difference between goat meat and mutton, that is, according to Chinese medicine, goat meat is cool and mutton is hot. Therefore, the latter has a nourishing effect and is suitable for lying-in women and patients. The former is best for patients to eat less, and ordinary people should avoid eating after eating. It is best not to eat cold food and fruit.
? Practice: Because there is more sheep oil, it is more suitable for barbecue, especially lamb chops. Moreover, mutton is tender and light in color, which is suitable for washing meat and making meat stuffing. Goat mutton is more suitable for frying and stewing because of its thick fiber and deep red color.
Practice it, and you will know the difference after tasting it. Both kinds of mutton can nourish the body. The quality of mutton grazing is several times better than that of house feeding. By the way, the nutrition of pork aged 8- 10 in rural areas is several times stronger than that of feed pigs aged 5-6 months.