Lamb fat can be a bit strong for other applications, but chicken fat (schmaltz) is heavenly. Simmer the fat on low for a few hours, until the fat starts to shrivel. Leave pot in oven for 24 hrs at 220°. The carcass can then be reserved for making stock. Bacon fat — pretty darn near anything, but especially in cornbread. Place pot uncovered in oven. If you are seeking an excellent rendering fat from muscle meat try our lamb fat. Also, the leaf fat from around the internal organs and kidneys is the most desirable fat compared to trim fat. Pre-heat oven to 220°. Read the Cooking with lamb fat discussion from the Chowhound Home Cooking food community. Close oven door. Bring to a gentle simmer and cook until all the water has evaporated. Wipe out the pan, return the fat, and bring to a medium boil for a few minutes to cook off any remaining water. When this happens, remove the pan from the oven and strain the fat. Super easy tallow rendering (Lamb fat used in this tutorial) Chunk fat up into large pot. First and foremost, roasted potatoes. The first step is to cut away all pieces of meat from the fat, because it can spoil the tallow. Place your roasting pan, uncovered, in an oven set at 250⁰ F. After 30 minutes in the oven, stir. Join the discussion today. Strain the skin and any bits in the pan through a cloth and sieve into a clean bowl. It can also be applied to non-animal products that are rendered down … Stir again after 45 minutes, and once every hour thereafter. 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. This is a softer fat than the … https://joybileefarm.com/easy-guide-to-render-fat-into-tallow 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 turn into "cracklins" (similar to pork rinds/chicharron). Stir it around every 20 minutes or so. After 24 hours (or so,) fat will be pulled away from meat and cracklin’s, and liquified. Rendering is a process that converts waste animal tissue into stable, usable materials. Put all the fat pieces into a stockpot, and add enough water to reach the top of the fat. Eventually your tallow will begin to darken. Rendering can be carried out on an industrial, farm, or kitchen scale. That will give you the highest nutrient content in the finished tallow. When you look for beef fat to render, you’ll want to look for fat from 100% grass fed, grass finished cattle. You want to try and cut only sections of fat from the meat. Beef fat — Yorkshire pudding. Step 1: Trim Your Fat. 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. 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