Re: Lamb fat, worth rendering?

Rebecca <[email hidden]> wrote in message news:<_jTXc.194617$8_6.128834@attbi_s04>...

Quoted message said:

Ignoramus30209 said:

Just curious... I have about 15 or so lbs of lamb fat (I bought about
175 lbs of lamb with a friend, who won 4 lambs in a livestock
auction).

Would it be a proper idea to render it (melt off the rinds and strain
the liquid), to use for cooking? Or would it be too foul smelling?

I made some lamb hamburgers today, from various bits (the kid loved
them), and some fat that remained, after cooling, was decent tasting
and likely suitable for cooking. That was perhaps not representative
of the remaining fat, so, educated opinions will be appreciated.

I would hate to waste 15 lbs of fat.

Thanks

i

Render it! You could make a couple batches of soap with that. I've
used beef, pork and duck fat for soap so far. I would think that lamb
fat would behave about the same.

For cooking though ... I would think the flavor would really interfere
with whatever else you were cooking.

It would be good for frying lamb.

Quoted message said:

Rebecca

--Bryan

Lamb fat used to be used heavily in the Arabian Gulf states like Kuwait. It supposedly gives food a very nice taste. Since wrong "health" information came out, and people thought artifial margin,and refind vegetable oils were healthier, few people use that anymore. I have been trying to relearn how they made this fat which really as prized, and supposedly makes the food taste remarkable.

Anyway, here is what I found:

You cut the fat into very small pieces the size of garbanzo beans.
Put it on very low heat, and sprinkle some ground cardamom, black pepper,and possibly a little bit of saffron.

Apparently it cooks like this for a very long time.
Then it is strained through a cheese cloth.

Saffron is very expensive in the US, so let me leave you another recipe I found:

The following ingredients are used for a flavorful ghee, and I would guess they would work with the lamb fat also:

2.2lbs of butter (1kg)
1.1 tsp turmeric
5.5cm of cinnamon sticks
3 whole cardamom pods
1/3 tsp nutmeg (freshly grated.

If for savory uses add to above:
1/2 lb onions
4 cloves garlic
2tsp fresh ginger
2tsp cumin powder
2pc bayleaf
2tsp black pepper whole

If for sweet uses add these to first set of ingredients:
coriander seeds, and star anise.
For some reason I lost the quantities called for of these.

Above ingredients should give you an idea about what you can add to your rendered fat.
Or keep looking.
It is apparently a secret what people use here in Kuwait, but some types are apparently excellent.