I wouldn't want to cook with lamb fat. But my MIL has a 'recipe' for an old
timey salve (that she swears by!) that uses mutton tallow (she has always
used lamb fat.)
--
Linda
296/203/160
LC since Oct. 13, 2003
http://home.att.net/~lewis_linda/index.html
"Ignoramus30209" <[email hidden]> wrote in message
news:[email hidden]...
Quoted message 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