Half a lamb - any ideas to make use of lamb fat?

fuzzyfelt_2

I have just picked up my order of half a high peak lamb (hogget to be exact) from our local butcher.:j Most of it has been stashed safely away in the freezer. I am now trying to work out how to get the best value out of everything - this is the first time I've bought meat in bulk like this. :eek:

I have been given a bag full of scraps and bones and the obvious thing is to use these for stock. I also seem to have quite a lot of fat trimmings in the bag. Could I render this down, keep it in the fridge and use it for cooking like beef dripping or lard (e.g. crispy roasties, stovies, sealing meat)? What's the easiest way to do this? Or does anyone else have any other ideas?

LandyAndy

fuzzyfelt wrote: »

I have just picked up my order of half a high peak lamb (hogget to be exact) from our local butcher.:j Most of it has been stashed safely away in the freezer. I am now trying to work out how to get the best value out of everything - this is the first time I've bought meat in bulk like this. :eek:

I have been given a bag full of scraps and bones and the obvious thing is to use these for stock. I also seem to have quite a lot of fat trimmings in the bag. Could I render this down, keep it in the fridge and use it for cooking like beef dripping or lard (e.g. crispy roasties, stovies, sealing meat)? What's the easiest way to do this? Or does anyone else have any other ideas?

Stick 'em in a pan on a low heat and wait.;)

Scraps and bones - definitely stock.

billieboy_2

LandyAndy wrote: »

Stick 'em in a pan on a low heat and wait.;)

Scraps and bones - definitely stock.

Yep definitely and when it's cooled down and you get a layer of fat on top, take it off and add to bird seed in a cup with a bit of string in to make your own fat balls. The birds love them. I like to brown the bones in the oven for about 30 mins, gives a browner looking stock.
Edit: and when you've boiled all the bits, pick the lamb scraps off and freeze to use later in a curry.

fuzzyfelt_2

Thanks for the advice. I have made my own fat cakes in the past (with suet or lard), so I might have a go at that. We have a ridiculous amount of very greedy birds around here!!

Fingers crossed for my stock - I had thought about browning the bones first, so I definitely think I'll do that first.

wigglebeena

I'd use it to make savoury oatcakes. Wild birds have to work for a living round here!

EssexHebridean

Welcome to the "freezer full of lamb" club! :T The fat makes marvellous roast potatoes - we discovered this last weekend!

fuzzyfelt_2

Fat is rendering as I speak. Thanks EssexHebridean - I was hoping the fat would be good for roasties!

The browned bones are now in the slow cooker, along with bay, thyme ,peppercorns, carrot, onion, celery and parsnip. By tomorrow morning I should have a lovely lamb stock waiting - fingers crossed!!:j

billieboy_2

fuzzyfelt wrote: »

Fat is rendering as I speak. Thanks EssexHebridean - I was hoping the fat would be good for roasties!

The browned bones are now in the slow cooker, along with bay, thyme ,peppercorns, carrot, onion, celery and parsnip. By tomorrow morning I should have a lovely lamb stock waiting - fingers crossed!!:j

But what about the birds? :rotfl:

EssexHebridean

billieboy wrote: »

But what about the birds? :rotfl:

Mine eat seed and lump it! Having said that, I'm sure the OP would put out any leftover roasties.......:rotfl: @ the idea of there being any left over mind you!

fuzzyfelt_2

Leftover roasties?!! With my husband? Fat chance! The birds are well looked here anyway - with sunflower hearts, nyger seed and fat balls to choose from in our well stocked feeders. I have been known to put out scraps of pastry though - Mr Greater Spotted Woodpecker and Mr Treecreeper can't resist a bit squashed into the crevices of our apple tree.

Stock is lush by the way and I have two jam jars full of rendered fat in the fridge. :T

meanmarie

I remember my late mother telling me that during WW2 when it was difficult to get fat to cook with she used to make pastry with rendered lamb fat....allegedly delicious but just before my time so I can't tell from personal experience

Marie