MERSIN MEZITLI In the meals made at Recep Usta Restaurants, milk lamb is used. The lambs grown in their own farms in Diyarbakır are brought to the center of Ankara on a daily basis from the slaughterhouse of 3-9 months of age. They are carefully separated according to the type of food to be made and distributed to the branches. The meat is separated from the nerves and fats in the processing units. The most delicious portions are prepared for use. Meat, ribs stuffed and bone-fleshed meat will be served with a special training system and the seasoned meat is served after 1 day of waiting. Meals used in meals other than these three meals in the menu are consumed daily.
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