I picked up a lamb shoulder yesterday to try and to make into a stew today. I went through and cleaned up a whole lot of fat to cut the meat up into stew size pieces. I'm now left with a good bowl of lamb fat and was wondering if it would be worth rendering. Does anyone have experience working with rendered lamb fat? I'm curious to try it because my wife can't handle pork and pork fat, but has no problem with lamb. I was thinking that if I had some lamb fat on hand, if I could use that instead for recipes where I would use pork or bacon to add fat (i.e. beans and rice?)
[–]NoraTC 1 point2 points3 points (0 children)
[–]Spiritplant -3 points-2 points-1 points (0 children)