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. My favorite reason to use lard? You use one part water to one part fat. Perhaps the most important is, or was, soap-making, of course. Rendered fats can be used for soap making, cooking, … Animals cooked with their own lard is a technique Chef Bergo loves to use with any meat, and, of course, starting a pan with some rendered lamb fat before adding some lamb chops to it is a natural way to cook them. I’m having fun experimenting with some of these old-fashioned uses. Rendering just means cooking raw fat until it is melted. Founder of the website Forager Chef, he’s best known as a respected authority on Midwestern foraging. It definitely takes longer, but with fat rendering, that’s a good thing–low and slow is the way to go. … Rendering suet (also called "tallow") which is beef fat, is the process of heating it to the melting point. (4) Seasoning Cast Iron: Lard is a fine choice for seasoning cast-iron cookware, maintaining a nonstick and protective sheen. If you intend on hanging your deer in the hide, you can still use the fat. Another method chef likes to use is rendering the fat in a crockpot or slow cooker. Although it may be used to make everything from candles to Christmas puddings, this … Its high smoke point makes it an excellent choice for frying. (9) Balm: Many swear by lard as a moisturizing and protective hand cream to prevent against chapping and cracking. Use animal fat in the same way you would use butter, olive oil or coconut oil when cooking with heat. There are some tricks to working with lamb tallow though, so if you want to make your own to cook with, we reccomend making a note of some Chef Bergo’s tips: This recipe is by chef Alan Bergo. Of course, sheep fat used for cooking, when cooled completely, will be more firm than say, chicken or poultry fat, but it can be used to prepare many of the same things you make every day, especially things served very hot. 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 rendered tail fat does not solidify at room temperature and is used in cuisine. Lamb cracklings, on the other hand, are food of the gods. Fat from grass fed lambs raised on pasture tastes clean and pure when rendered with none of the gamely aftertaste often associated with lamb fat. Warm the fat per above, but, when its warm and the pieces of fat are soft, blend the mixture with a hand blender or transfer carefully to an upright blender in batches and puree until broken up into a semi-fine mixture. Lard is produced when pork is slowly and steadily heated to separate the fat and the protein. Using a chef’s knife, or a medium-sized chopping knife, cut the fat into small cube-sized pieces, about 1x1 inch. The most noticeable difference, and the one most people will probably talk about first, is the solidity, or melting point. Lard appears to be coming back into favor on the culinary scene after a period of exile, but its utility obviously extends beyond haute cuisine. 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. You mentioned your skills with separating meat from fat. Render the fat down and use it to make pie crust. Roasted potatoes or french fries cooked in lamb fat are every bit as delicious as beef fat, which was the standard in fast food restaurants in the past as much for it’s high smoke point as for it’s superior flavor to commercial, and often lab-created vegetable oil. I used to use olive oil for most of my sauteing. For a wick I am using a 100% cotton shoe lace but any cotton or hemp string or cloth will do, and to hold the wick in place I am using a pencil however anything like a stick will work. It will be a solid when olive oil is a liquid and will likely not be desirable for sweet pastry dishes as a butter sub, but certainly for rice and beans, it could work quite well. Animal fats have very high smoke points, and it adds amazing flavour to whatever you are making. Traditional rendered tallow is great for all-purpose cooking. To render the lamb or goat tallow in a slow cooker, put the fat in the slow cooker and cook on low for 8-12 hours, breaking it up and stirring here and there to help it render. Not only was it the staple cooking fat, it was also used to polish boots, waterproof canvas, condition leather, season cast iron pans and to make candles, soap, skin cream and shaving soap. Mary says: December 27, 2019 at 8:44 pm. Lamb or Goat Whistles Stuffed with Liver (Dog Treats), Lamb and Goat Liver or Kidney Bites (Dog Treats), Lamb or Goat Whistles Stuffed with Liver (Dog Treats) >. Like Like. Deer or goat fat should have similar properties to the sheep. By tomorrow morning I should have a lovely lamb stock waiting - fingers crossed!! News. Join the discussion today. If you are seeking an excellent rendering fat from muscle meat try our lamb fat. Cut, sear and brown the meat, and use it to make lamb pot pie. You can use Lamb Tallow as an alternative for shortening, lard, or Beef Tallow. For a fat candle you want fat or oil, pork fat, beef fat, lamb, or any lard will do, fish oil, fowl fat, and vegetable oil will fuel a fat candle, so for this fat candle I am using bacon fat. Duck Fat on Vegetables. When the fat is rendered, allow it to cool for 30 minutes to an hour before straining, as it’s very hot. Producing a moisturizing lather, the fat is often combined with other kinds of oils to bolster its cleansing properties. It’s a pretty easy process, and it’s a great way to use every part of the animal. I render the fat from its protein, strain until clean then store in canning jars. The tallow will last a very long time under refrigeration. Rendering Fat. How To: Preheat the oven to 425. I always have some bacon & chicken fats and sometimes have some pork & duck fats. Lard (pork fat), tallow (beef fat) and poultry fat (duck, goose or chicken) can be used interchangeably to cook any type of meat or vegetable. Use your lamb tallow in hot dishes, such as roasting vegetables, or searing meat, especially lamb. Get the Recipe. The chunks of lamb fat should not brown too much, and it’s better to cook the fat a little less than to over cook it which can give it a toasted flavor that, while not the end of the world, is not properly rendered tallow. Suet is my new favorite fat. Maybe you don’t like cooking with cracklings, or, you want the lard to render faster. Learn more about Alan and his hunt for mushrooms, wild and obscure foods at Forager Chef. Oven temperatures can vary, so check on the fat here and there, giving it a stir to ensure even cooking. Lamb fat has a definite lamb flavor, unsurprisingly. Now it is usually either rendered animal fat, coconut oil, or butter. From my own personal experience, I can … US Wellness Meats simply renders Lamb Suet to make Lamb Tallow- it has not been bleached, deodorized, hydrogenated, or altered. How to Render Suet. Rubbing Poultry with Duck Fat. How to Stick to Healthy Eating Resolutions in 2021 Read + Newsletter Shop Site Feedback FAQ / Help Center. Rendering can refer to any processing of animal products into more useful materials, or, more narrowly, to the rendering of whole animal fatty tissue into purified fats like lard or tallow.Rendering can be carried out on an industrial, farm, or kitchen scale. Lard is a perfect fat in so many ways. 1 kg rendered lamb fat 300 mls water 130gms Caustic Soda (NaOH) 20mls of essential oil Few teaspoons or so of colouring agents (I only use herbs and spices as some commercial colourings including supermarket food colouring, seizes the soap and makes it useless) The method: Slightly lower yield, but the fat is more saturated than fat from its,! Site Feedback FAQ / Help Center alternative for shortening, lard, the success a... Little fat goes a long way in adding … rendering with the Whole bird ) Cast. One of those time-honored ingredients worth getting to know great dish comes down heat. 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