羊肉抓饭，是糕点主食菜谱之一，以羊肉为制作主料，羊肉抓饭的烹饪技巧以焖菜为主，口味属于清香味。羊肉抓饭的特色：羊肉入味，胡萝卜和葡萄干软中带甜，米饭浸透各种香味。
该餐厅的特色是正宗的羊肉抓饭，每粒米饭上都包裹着膻香四溢的羊油，回味浓厚，嚼劲十足。
This restaurant is one of the few in the city that serves authentic lamb rice pilaf, each grain plump but chewy, covered in a fragrant sheen of fat.
这一带的人吃早饭，不是我们哪里的浠饭，而是羊肉抓饭，早上吃肉食，全是油的，也许我们受不了吧？
This eating breakfast with the people, not us, where the changing of rice, but lamb pilaf, am eating meat, all oil, perhaps we can not stand?
抓饭的种类很多，除用羊肉做抓饭外，还有用牛肉、鸡肉、葡萄干、杏干、鸡蛋、南瓜等作辅料做成的抓饭，都有不同的特色。
People not only use mutton to cook Zhuafan, but also use beef, horsemeat, chicken, geese, snow chicken, wild chicken to cook it.
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