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

kateandpete

I bought half a lamb yesterday and was asked if I wanted the fat and bones. I said yes, of course, and now have the bones simmering away in a scotch broth-to-be, but have no idea what I can usefully do with the fat. Any pieces with a significant piece of meat on are in the pot but there is quite a lot of white hard fat left.

The only thing I could think of was soap making, but I've never tried that before and wonder if lamb fat may be a little pungent! Any advice or other ideas most welcome.

Thanks, as ever,

Kate

lowesy

Hi Kate,

Personally, I would put the hard white stuff in a tub and keep it in the fridge until I used it for roasting potatoes instead of oil, and perhaps to fry some onions in when making a shepherd's pie. Basically I'd use it instead of oil or butter for things that can stand a lamby flavour.

Mmmm is it wrong to want roast potatoes for elevenses?

HTH xx

kateandpete

mmmm roast potatoes....

thanks v much, any idea how long it'll keep for in the fridge?

Kate

snoozer

The hard white fat from around the kidneys is used for suet, so if it's that you could shred it and use it in homemade mincemeat.

foxgloves

I'd use it for roasting potatoes or I'd put it in bird cakes for the winter bird table. I've just had an interesting book from the library called 'The forgotten skills of cooking' by Darina Allen. (Was going to buy it but 30 quid....good old library!!) She mentions that her mother in law used pure melted lamb fat to seal her jars of preserves by pouring a little over the surface of the jam where it would set to make an airtight seal. I haven't tried it. Apparently it's the meat fat with least scent (I was surprised to read this as roast lamb is such a lovely strong smell when it's cooking) so that's why they used it.

mrs_motivated

Foxgloves - i have got that book, its really good isn't it? the woman is a fountain of knowledge so i would go with what Darina says

zippychick

Hi Kateand pete

I've merged this with a previous thread on using up lamb fat so you can see the previous discussion

Zip

strawberries1

Cut the fat in tiny pieces (some butchers are kind enough to mince it for you (but it'll make their machine messy) then simmer in a pot stirring continuously and draining the oil into a jar through a muslin cloth. Try turkey, chicken, duck, lamb, beef etc for different flavours. Pasture fed is best. https://www.mommypotamus.com/how-to-render-tallow/ http://www.pastureforlife.org/why-pasture/