Lamb fat can be a bit strong for other applications, but chicken fat (schmaltz) is heavenly. Have a look at Paleo Restart, our interactive Paleo 30-day program. Clear fat will start to render out of the fatty tissues. Chop it up and place in a saucepan with 1/2 cup of cold water. Thanks EssexHebridean - I was hoping the fat would be good for roasties! Due to residual heat, your lamb will continue to cook even after you pull it … It will be a solid when olive oil is a liquid and will likely not be desirable for sweet pastry dishes as a … 3 Score the fat with crisscrosses, one cm apart, season and massage the lamb with salt, pepper, garlic and chopped rosemary. Spread the fat in the pan back out, and let it melt some more. | The Knitting Scientist, How to Render Lard the Right Way (Snow White, Odorless) – My Humble Kitchen | MIDTOWN SOUTH COMMUNITY COUNCIL, http://www.myhumblekitchen.com/2011/02/how-render-lard-the-right-way-snow-white/#sthash.lTBzCvME.dpufSource, Perfect Pie Crust and Fresh Cherry Pie | Creative Culinary | A Denver, Colorado Food and Cocktail Blog, Rendering Lard from Pig Fat – Broadview Ranch, How To Make Milk Kefir – A Probiotic Yogurt-Type Drink, Honey Sweetened Christmas Granola with Candy Canes and Chocolate Chips, A Simple Recipe for Homemade Natural Fermented Pickles, Naturally Pickled Leafy Greens and Stems with Onions. Take out your lamb rack. Beef fat — Yorkshire pudding. Right with you. In conclusion, whether you decide to render beef, lamb, pork or duck fat, and whether you do it with some water or not, you should end up with a delicious, pure and creamy white fat that will taste great and that will be excellent for all your cooking needs. The total time it will take really depends on the amount of fat being rendered, the temperature and the size of the fat chunks. You want to hear the sizzle. Put the chops in the pan fat side down and cook for four to five minutes until the fat renders and becomes crisp. Get it now here. Turn the pot on a medium low heat and let the fat gently warm up and begin to liquify. Clear fat will start to render out of the fatty tissues. put the fat in the slow cooker and cook on low for 8-12 hours, breaking it up and stirring here Rendering lard is a lost art – a worthwhile technique forgotten in a fat-phobic, Lean Cuisine-centered culture. Use an oven-safe pan or dish large enough to hold the amount of suet you plan to render. You are going to render down the fat of the lamb rack. Put a small amount of water at the bottom of the pot you are using to render the fat. In about an hour, give it a stir, then every half hour after that until there is a clear separation of liquid fat and solid cooked "stuff" AKA cracklings. Place the fat in a saucepan with a lid and monitor the fat, stirring occasionally so the cracklings don’t burn. Use your freshly rendered lard in pastries or as a fat for braising vegetables or seasoning meats. Step 1, Use an oven-safe pan or dish large enough to hold the amount of suet you plan to render. All rights reserved. There may be blood, connective tissue, skin, or meat with the fat as well as some of water. Log in. The oils in the fat float on the water annd the other bits sink to the bottom except for a scum that can be scraped off the tallow before storage. It is inevitable that some fat sections will be marbled with meat and that is OK. Any meat that goes with the fat to render will … Stick the chopped fat in a 200F oven in a roasting pan sized so that the fat is about 2" deep. When you render pork fat, you get lard. We recommend 3rd party products via affiliate links. l also render the sheep’s kidney fat, it is very nice, first time for me for the beef tallow today, l got 7 kilos of Kidney fat from our local butcher, they process beef onsite, they hung it in the cold room for me till l was able to pick up three days later, and l left it in my own fridge over night, l … First you need to trim off any pieces of flesh or muscle meat still attached to the fat as that would cause the fat to spoil. Be really careful with that step as hot fat can burn your skin very badly, much more so than hot liquid. Step 3: As the pig fat continues to render, it will turn brown and start to crisp. Rendered fat from grass-fed cows is an extremely nutritious food, high in omega 3 fatty acids. Salt and pepper your lamb rack and drizzle with a little bit of olive oil. This prevents the fat from browning as we begin to heat it up. If you decide to do the wet rendering instead, simply put some water in the pot with the fat chunks. Beef fat — Yorkshire pudding. Step 9: Cleaning Bones. Discard excess fat, or render if desired (rendered lamb fat is great for roasting potatoes or playing practical jokes on your wife). Fat from the carcass of an animal contains more than just fat. Growing up there was always a tub of beef fat in the kitchen for cooking and frying. With a little luck, you’ll probably even find a farmer willing to give it to you for free. A deer that had been pillaging an alfalfa field or a cornfield will have fat that tastes a lot like beef or lamb fat. Place your roasting pan, uncovered, in an oven set at 250⁰ F. After 30 minutes in the oven, stir. Not only is pork fat one of the most spectacular flavor additions out there, it’s actually one of the world’s top 10 most nutritious foods. Tallow has been, and still is, used in everything from soap to candles, moisturizers to lip balm, and is a source of nutrients including niacin, vitamins B6, B12, K2, selenium, iron, phosphorus, potassium, and riboflavin. I prefer wet rendering as it needs less monitoring and it’s more delicate on the fat. It all comes down to the cut's concentration of branched-chain fatty acids (BCFAs), a compound found in lamb fat … If you choose to render the fat in a slow cooker, set the temperature to low, add the fat, and let cook for several hours, stirring every once in a while. The statements on this website are merely opinions. I have a tutorial on how to render tallow, which you can check out here. Boiling the fat in water then letting it cool so the fats set on the water is the best way to render. Simmer the fat on low for a few hours, until the fat starts to shrivel. Season the fat and meat with salt and pepper. + #PaleoIRL, our new cookbook all about making Paleo work for a busy life is now available! Roast leaner cuts of lamb in a hotter oven (450°F) to get a lovely brown crust and a well-cooked center; cook fattier cuts of lamb low and slow (325°F) to render all the fat and allow the lamb to cook in its juices. And no, I did not make that up…just ask the BBC. 5. Coconut oil, olive oil and butter or clarified butter are delicious fats that are also healthy for you, but the real original Paleo fats are animal fats. Tallow can also refer to rendered fat from other grazing animals, like deer, for example. The advantage of animal fats like tallow, lard or poultry fat is that they can be obtained very cheaply from your local butcher or farmer. Lamb fat can be a bit strong for other applications, but chicken fat (schmaltz) is heavenly. Rendering just means cooking raw fat until it is melted. You can use the carcass for making a duck stock. Now it is usually either rendered animal fat, coconut oil, or butter. Beef tallow, chicken and turkey schmaltz, and lard, are some of the most common rendered fats that Americans will work with, but you can make stock and rendered fat out of pretty much any kind of meat (and bones). This is a big mistake. Once hard, break it up so you can reach and drain the small amount of water that will be on the bottom of the jar. How to render tallow and lard. For slow cooker – Place the fat in a slow cooker amd set the temperature to low, letting it go for a few hours, stirring from time to time. Stir it around every 20 minutes or so. Woo Hoo! We talked a lot about fat around here last month. Place your lamb rack in the pan fat side down. Walk away. Roast leaner cuts of lamb in a hotter oven (450°F) to get a lovely brown crust and a well-cooked center; cook fattier cuts of lamb low and slow (325°F) to render all the fat and allow the lamb to cook in its juices. It’s a good time to put on some nice music and empty your mind as your doing it. Pour the melted fat into mason jars and allow to cool. Small amount of water. I think I might have a crock-pot that runs a bit too hot and I’ve had bad experiences where I’ve ended up having a fat with a burned taste, so I now only do the wet rendering method. But it’s also been the more modern name for the product rendered from basic beef fat and/or lamb fat as well. To render fat you require a low to medium heat, as you don't want the fat to burn, you want to achieve golden crispy fat. A lot of people make the mistake of discarding the fat, thinking that it is unhealthy and that there is no use for it anyway. Rendering suet (also called "tallow") which is beef fat, is the process of heating it to the melting point. For stove top – Set the burner on low. To dry render on the stove, place the fat in a saucepan with a lid and put on a low burner. Learn more and get started here. When it’s ready you can strain it like you would do with dry rendering, then place it in the refrigerator to harden. When dry rendering, you can keep the browned cracklings and use them as a snack later on if you want. <—- This is what I do. When you render beef fat, you get tallow. Eventually the water will evaporate, but in the meantime it will keep the fat from sticking to the pan before the fat begins to melt. Due to residual heat, your lamb will continue to cook even after you pull it … These other substances can cause fat to go rancid, lower a fat’s smoke point, or cause it … Beef fat is high in niacin, vitamins B6, B12, K2, selenium, iron, phosphorus, potassium, and riboflavin. When you render fat from leaf lard you get a beautiful white, subtle tasting fat that’s perfect for baking or frying. The ingredients: 1 kg rendered lamb fat 300 mls water 130gms Caustic Soda (NaOH) 20mls of essential oil Place all of your fat in a roasting pan and add approximately 1/3 cup of water for every pound of fat. In contrast, lard rendered from sub-cutaneous or muscle fat tends to be darker in color and more, well….piggy. Place your lamb rack in the pan fat side down. The amount of water doesn’t really matter. fat side down. In the case of pork, you’ll get leaf or fatback lard and render it to obtain lard. Procedure to render fat into tallow or lard. Right with you. I used beef fat (suet) but the process is the same for any other animal fat. Lamb fat has a definite lamb flavor, unsurprisingly. Some people like to put a very small amount of water so the water evaporates as the fat renders, but then you still face the potential of burning the cracklings if you’re not around when the water has all evaporated. Even frying a very lean cut is probably best done just with a little neutral oil. http://www.epicurious.com/recipes/food/views/Pate-Brisee-10291, http://www.spain-in-iowa.com/2009/04/my-cakes/, http://savorysweetlife.com/2010/03/buttercream-frosting/, http://www.grassfedbeef.org/Beyond-Organic-Pork-Lard.html, http://www.kidney.org/atoz/pdf/11-50-2106_FBA_PatBro_HeartHealthy_3_1_1.pdf, http://www.heart.org/HEARTORG/Conditions/Cholesterol/PreventionTreatmentofHighCholesterol/Know-Your-Fats_UCM_305628_Article.jsp, http://www.diabetes.org/food-and-fitness/food/planning-meals/cook-with-heart-healthy-foods.html, Calories Blog » Blog Archive » The 14. When it looks like all of the fat has melted or you have enough for your project, take the pan off the heat and let it cool. Even frying a very lean cut is probably best done just with a little neutral oil. Just enough to barely cover the bottom. Lard, Tallow, Bison, and Lamb Fat. First and foremost, roasted potatoes. Leaf lard doesn’t have any pork flavor, while the fatback lard, which comes from between the back skin and the muscle meat of the pig has a subtle pork taste that can be nice for those who enjoy it. « Nadine LeBean and The Life Humblings, Get Prepared: Protein Poisoning in a Survival Situation, A Happy Accident, Leaf Lard | Ordinary Choices, Praise the Lard – Guest Post | The Harmonious Kitchen, Adventures With The Sage » Blog Archive » Rendering Lard, Tamales Verdes - A Little Bit of Spain in Iowa, Winter Menu Plans {January 13-19} | Nourishing Simplicity, Tasty Eats at Home » Beet and Parsnip Soup with Cashew Cream, Winter Menu Plans {Feburary 10-16} | Nourishing Simplicity, Farmer Brie’s Chicken Pot Pies | Connecticut Food and Farm, GAPS Chicken Nuggets (with Beets and Kale on the side) (Paleo, GF) | Diary of a Small Town Earth Muffin, How to Render Lard | Wonderfully Balanced, Onion and pork meat crackling rolls–Pãezinhos de cebola e carne de torresmo | Mangia che te fa bene, How Do You Cook Pork Chops | How Do You Cook, My Humble Tips on Blogging For Profit - My Humble Kitchen, Better Than Fast Food Chicken Nuggets - My Humble Kitchen, Learn How to Render Lard - Homesteader Haven, Easy Homemade Sweet Potato Chips - Back To The Book Nutrition, How To Render Hog Fat Into Lard – A video experience | MicahGallant, A Self-Sufficient Day - Queen D Ranch Gardening - Queen D Ranch Gardening, Delayed Easter baking! Of course, it’s a good idea to try and get the fat from an animal that has been grass-fed and pastured. It’s ready when you end up having small, dry looking and browned fatty cracklings in a bath of clear fat. You now have a bowl of rendered fat for suet. To render fat you require a low to medium heat, as you don't want the fat to burn, you want to achieve golden crispy fat. I know that a lot of people following a Paleo diet end up consuming those fats only very rarely partly because they are harder to find, but also because more work needs to be done with them to obtain a pure fat to cook with. and prewarm a skillet / pan. Strain the fat in a fine mesh strainer to separate the cracklings from the rendered fat. This helps fat render when cooking, to prevent a chewy layer. … Many cooks, seeking out local foods and forgotten traditions, have rediscovered how to render lard in their homes. I'm a big lamb fan, but lamb fat cannot really be used in cooking anything except lamb meat, which generally already carries enough (often too much) fat of its own. The parts remaining in the pan should be thrown away. By tomorrow morning I should have a lovely lamb stock waiting - … You may have to do this several times. It’s ready when you get a feel that most of the fatty tissue chunks have given up their fat content. For your information only. Your email address will not be published. Place the fat in an oven proof pan with a lid and stir occasionally. It might take quite a bit of time to do it and the smaller the better. After you’ve removed any pieces of flesh and you’ve cut up the fat into small chunks, it’s time to put it all in either your crock-pot, an oven proof pot, or in an heavy bottomed pot or dutch oven for the stove top. There is a lot of money to be saved there, especially when considering the rather high price of grass-fed butter, coconut oil and olive oil. You then filter the solids from the liquid fat. The melted fat will be golden-brown in color, but, when cooled, will appear a creamy white. Make sure you watch your lamb, as you do not want the fat to burn or the meat to cook. Muscle meat is all right, just keep meat to a minimum. It might prove useful to place a piece of cheese cloth in the strainer to retain some of the smaller bits as well. There are two basic ways to render fat: dry rendering and wet rendering. One the the many benefits of making your own meat stocks is all the wonderful fat rendered during the process. How to Render Goose Fat from Trimmings I f you have goose breasts and you want to render fat out of them before cooking them, use the technique in How to Render Duck Fat . They found that lamb shanks and cuts from the shoulder have more gamey flavor than cuts with less fat (like rib chops, loin chops, and rack of lamb). To render fat of any kind, including beef suet, fill 1 stock pot ½ full of cut up fat. The highly saturated final product will stay good almost forever so don’t worry about it going rancid. Fat pieces which have been cleaned of residual organ meat. Render some in a pan with a little water, and if it smells good it is good. I usually spoon some fat away when browning minced lamb to make a shepherd's pie. Place the pan in the oven at about 200ºF/93ºC. Most of the time suet comes from visceral fat around the kidneys or inside the loin. It’s a good idea to render quite a bit of fat all at once because the whole process can take quite a bit of time. Use a pan that has high enough sides to hold all the suet when it becomes liquid. The browned bones are now in the slow cooker, along with bay, thyme ,peppercorns, carrot, onion, celery and parsnip. For a bowl full, just use a knife, removing any meat that may be on the chunks. It is done when you see that a clear fat has separated from any solids. For oven – Set the oven at 250oF. The first step is to cut away all pieces of meat from the fat, because it can spoil the tallow. For slow cooker – Place the fat in a slow cooker amd set the temperature to low, letting it go for a few hours, stirring from time to time. A deer eking out a living in the Great Basin or the desert might not have any fat at all, and what fat there it may well taste unpleasant. Their names are pretty self explanatory and both methods are very similar. For a sense of scale: the photos included were using a 2 qt crock-pot, and the fat came from an u… Cut off the pieces of fatty tissue into smaller chunks. The liquid fat 20mls of essential beef ( right ) fat and place a. Occasionally so the cracklings don ’ t burn, including beef suet, fill 1 pot... For cooking and frying that up…just ask the BBC of fats is beef fat in a processor... Especially in cornbread fat around the kidneys or inside the loin 2 Preheat oven to 200°C tutorial on how render... 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