Tea is a "counteragent" to mutton. This is because mutton is rich in protein, and tea contains a relatively high amount of tannic acid. Drinking tea while eating mutton produces tannic acid protein, which can weaken intestinal peristalsis, reduce water in the stool, and subsequently induce constipation.

2. Should not be eaten with vinegar

Vinegar, being sour, has an astringent effect and is not conducive to the generation of Yang energy within the body. Eating it with mutton significantly reduces mutton's warming and tonic effects.

3. Avoid eating with watermelon

Eating watermelon after consuming mutton can easily "damage vital energy". This is because mutton has a sweet and hot nature, while watermelon is cold in nature and considered a raw and cold food. Eating them together not only greatly reduces the warming and tonic effect of mutton but also hinders the spleen and stomach.

4. People with certain conditions should avoid mutton

Individuals who frequently suffer from mouth and tongue sores, red eyes, bitter taste in the mouth, irritability, dry and sore throat, swollen gums, or those with diarrhea, or those taking traditional Chinese medicine prescriptions containing Pinellia (Banxia) or Acorus (Shichangpu) should avoid eating mutton.

5. Should not be eaten with pumpkin

Ancient Chinese medical texts also record that mutton should not be eaten with pumpkin. This is mainly because both mutton and pumpkin are warm-natured foods. If consumed together, it can easily cause "excessive internal heat". For the same reason, when cooking mutton, one should also use less spicy and warming condiments such as chili, pepper, ginger, clove, and fennel.

Tip: How to choose mutton

In daily life, we mostly eat lamb (from sheep), for example, in stir-fries or hot pot. But recently, many people have asked about dishes made with goat meat in restaurants, such as "stewed black goat meat" or "clear stewed goat meat". What exactly is the difference between goat and lamb?

In terms of taste, lamb is more delicious than goat meat. This is because goat fat contains a fatty acid called 4-methyloctanoic acid, which volatilizes and produces a distinctive gamy odor.

However, in terms of nutritional components, goat meat is not inferior to lamb. Comparatively, lamb has a higher fat content than goat meat, which is why lamb tastes more delicate and palatable. An important characteristic of goat meat is that its cholesterol content is lower than that of lamb. Therefore, it can help prevent vascular hardening and heart disease, making it particularly suitable for patients with hyperlipidemia and the elderly.

There is another significant difference between goat meat and lamb: according to Traditional Chinese Medicine, goat meat is considered cooling, while lamb is considered warming. Therefore, the latter has a nourishing effect and is suitable for postpartum women and patients; the former (goat) should be eaten less by patients, and ordinary people should also be mindful after eating it, preferably avoiding cold-natured foods and fruits afterward.

When buying meat, here are several methods to distinguish between lamb and goat meat:

1. Look at the muscle. Lamb feels sticky to the touch; goat meat feels more loose and not sticky.

2. Look at the shape of the hair on the meat. Lamb wool is curly; goat hair is straight and stiff.

3. Look at the muscle fibers. Lamb muscle fibers are fine and short; goat muscle fibers are coarse and long.

4. Look at the ribs. Sheep ribs are narrow and short; goat ribs are wide and long.

In terms of preparation methods, goat meat is more suitable for clear stewing and making kebabs. In recent years, due to its low cholesterol and fat content, goat meat has been used to develop many health foods.