Description of flavor: the flavor of kebabs, have a rich barbecue Hong Hong grease, slightly fragrant milk fat. Scope: meat products, instant noodles, puffed seasonings, compound seasoning, spicy food outside the scatter material. Lamb flavor is referred to, but it has been conventional in the industry as a liquid state (as opposed to mutton, flour, mutton fine paste), these products are basically the deployment of synthetic food flavors into little lamb ingredients inside a major role in flavoring products for food-producing enterprises, perfumer. If you bake a pure lamb is no need then flavor perfumer, with some cumin and other plants spice enough.