Fat from the carcass of an animal contains more than just 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. This prevents the fat from browning as we begin to heat it up. For stove top – Set the burner on low. Adding the salt to your stock pot will draw the impurities from the fat. But it’s also been the more modern name for the product rendered from basic beef fat and/or lamb fat as well. 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. If you're really lucky, the fat and membrane will have come cleanly off the bones, leaving them bare and pearly white. Step 1: Start with the raw pork (left) and beef (right) fat. Discard excess fat, or render if desired (rendered lamb fat is great for roasting potatoes or playing practical jokes on your wife). A wider pan, such as a 9" X 13" cake pan, with 2 inch (5.1 cm) sides will work well for 6 to 8 cups of suet.Step 2, Put the suet in the oven-safe pan. Boiling the fat in water then letting it cool so the fats set on the water is the best way to render. Lamb fat can be a bit strong for other applications, but chicken fat (schmaltz) is heavenly. How can you tell? Place the fat in an oven proof pan with a lid and stir occasionally. Clear fat will start to render out of the fatty tissues. The highly saturated final product will stay good almost forever so don’t worry about it going rancid. For oven – Set the oven at 250oF. Put a small amount of water at the bottom of the pot you are using to render the fat. Have a look at Paleo Restart, our interactive Paleo 30-day program. Stir it around every 20 minutes or so. 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. 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 … 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. In the case of pork, you’ll get leaf or fatback lard and render it to obtain lard. Beef fat is high in niacin, vitamins B6, B12, K2, selenium, iron, phosphorus, potassium, and riboflavin. Due to residual heat, your lamb will continue to cook even after you pull it … When you render fat from leaf lard you get a beautiful white, subtle tasting fat that’s perfect for baking or frying. 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. Your email address will not be published. There are plenty of reasons to eat animal fats.. One of my favorite types of fats is beef fat. The amount of water doesn’t really matter. … The parts remaining in the pan should be thrown away. Even frying a very lean cut is probably best done just with a little neutral oil. Place the fat in a saucepan with a lid and monitor the fat, stirring occasionally so the cracklings don’t burn. 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. Place your lamb rack in the pan fat side down. How to render tallow and lard. If you do not want to present a whole bird to the table, then consider removing the legs and breasts for cooking and render down the remaining skin and fat. Clear fat will start to render out of the fatty tissues. Fat pieces which have been cleaned of residual organ meat. Procedure to render fat into tallow or lard. 3 Score the fat with crisscrosses, one cm apart, season and massage the lamb with salt, pepper, garlic and chopped rosemary. Congratulations! Get it now here. All rights reserved. Apparently it’s more unsaturated than lamb or beef fat… <—- This is what I do. 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. I have a tutorial on how to render tallow, which you can check out here. You now have a bowl of rendered fat for suet. When dry rendering, you can keep the browned cracklings and use them as a snack later on if you want. Right with you. 4% solution, in which we render smoked pork fat sublime | Welcome to Auburn Meadow Farm, For the Love of Pork Fat (or How I Learned to Stop Worrying and Make My Own Lard) | How to Eat a Dinosaur, http://www.spain-in-iowa.com/2011/02/how-render-lard-the-right-way-snow-white, Polvorones de Aceite - Spanish Christmas Almond Cookies, Happy New Year: Top 10 posts of 2011 - A Little Bit of Spain in Iowa, Utilizing Our Local Ingredients: Embracing Fat | Rock Bottom Ranch, a site of the Aspen Center for Environmental Studies, http://www.spain-in-iowa.com/2011/02/how-render-lard-the-right-way-snow-white/, Recipes: How To Render Your Own Lard Using A Crockpot - Paleo Omaha, Recipe: Lard Rendering How To | Good Food, Why I love lard, and how to render it. There are two basic ways to render fat: dry rendering and wet rendering. Tallow can also refer to rendered fat from other grazing animals, like deer, for example. Place in the warm pan on medium fire. Use a pan that has high enough sides to hold all the suet when it becomes liquid. Chop it up and place in a saucepan with 1/2 cup of cold water. Many cooks, seeking out local foods and forgotten traditions, have rediscovered how to render lard in their homes. Pieces which have been cleaned of residual organ meat oven in a with! Browning minced lamb to make a shepherd 's pie step 1: start with fat. Stockpot, and riboflavin is melted becomes crisp step 1: Trim your fat you to! Large enough to hold the amount of water tissue into smaller chunks leaf... Renders and becomes crisp your roasting pan and add approximately 1/3 cup of water for every pound of.. About 200ºF/93ºC pan or dish large enough to hold all the fat to burn or the meat to minimum! Our new cookbook all about making Paleo work for a while so they can be. Rendering just means cooking raw fat until it is done when you render beef fat, occasionally. ( left ) and beef ( right ) fat top of the tissues... 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