4

votes

What to do with this solid lamb fat left on my plate??

Answered on August 19, 2014
Created September 12, 2011 at 2:45 AM

OK you wonderful hackers, I feel like this is a silly question but here goes nothing: I just cooked my first lamb steak tonight (pan-fried with rosemary and butter) and there is a SERIOUS amount of solid, unchewable fat leftover from the cut. I actually think that 1/2 of the steak consisted of this fat. It's delicious and everything, and I know I could just eat it if I desired, but I kinda don't. Can I add it to the bone bag in my freezer and use it in my next broth/stock batch? It was a pastured lamb from a local farm, so I don't want to just waste this pile of fat. Advice?

C4134ed417dbc0a6b79ab2cee32632d3

(1811)

on September 12, 2011
at 08:37 PM

I was thinking along these lines. Lamb fat is delish!

584b19d2b6cebc7cdf070b5f8a5a7937

(369)

on September 12, 2011
at 03:07 PM

Thank you Grenadine! I need stuff broken way down like that ;)

559aa134ff5e6c8bcd608ba8dc505628

(3631)

on September 12, 2011
at 05:55 AM

yeah, throw it in a pan and cook it down until you just have the grease and some crispy bits. cool it a little then strain into a glass jar like you would bacon grease.

584b19d2b6cebc7cdf070b5f8a5a7937

(369)

on September 12, 2011
at 05:25 AM

Thanks guys. Still slightly confused. This fat is not a result from cooking it- it's in the lamb steak. I am new to cuts of meat that are this fatty. I tried to chew it- not really happening, so I thought it would be hard to cook with since it's such a solid chunk. Do I need to heat this and render liquid form of fat from it?

559aa134ff5e6c8bcd608ba8dc505628

(3631)

on September 12, 2011
at 03:58 AM

yum, i think she'll need to render the fat first though. :)

1a98a40ba8ffdc5aa28d1324d01c6c9f

(20378)

on September 12, 2011
at 03:56 AM

Very good to know!

1a98a40ba8ffdc5aa28d1324d01c6c9f

(20378)

on September 12, 2011
at 03:56 AM

Very Nice Allie!!!

1a98a40ba8ffdc5aa28d1324d01c6c9f

(20378)

on September 12, 2011
at 03:56 AM

Like the question!

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4 Answers

5
B1fcaceba952861d0324bdb291edbbe0

(3159)

on September 12, 2011
at 03:29 AM

Put it in a small jar and cook with it, use it like bacon grease, butter, or oil.

I use it for cooking eggs, vegetables, or I put a little in the pan before cooking more lamb. :)

559aa134ff5e6c8bcd608ba8dc505628

(3631)

on September 12, 2011
at 05:55 AM

yeah, throw it in a pan and cook it down until you just have the grease and some crispy bits. cool it a little then strain into a glass jar like you would bacon grease.

1a98a40ba8ffdc5aa28d1324d01c6c9f

(20378)

on September 12, 2011
at 03:56 AM

Very Nice Allie!!!

559aa134ff5e6c8bcd608ba8dc505628

(3631)

on September 12, 2011
at 03:58 AM

yum, i think she'll need to render the fat first though. :)

584b19d2b6cebc7cdf070b5f8a5a7937

(369)

on September 12, 2011
at 05:25 AM

Thanks guys. Still slightly confused. This fat is not a result from cooking it- it's in the lamb steak. I am new to cuts of meat that are this fatty. I tried to chew it- not really happening, so I thought it would be hard to cook with since it's such a solid chunk. Do I need to heat this and render liquid form of fat from it?

584b19d2b6cebc7cdf070b5f8a5a7937

(369)

on September 12, 2011
at 03:07 PM

Thank you Grenadine! I need stuff broken way down like that ;)

3
E7a462d6e99fec7e8f0ddda11b34a770

(1638)

on September 12, 2011
at 02:07 PM

Sounds like what you are talking about may be more cartilege/gristle than fat? Especially since you say you can't chew it?

In that case, yeah, throw it in the freezer with your bones and use it for your bone broth - lots of good collagen/gelatin in that kind of stuff.

C4134ed417dbc0a6b79ab2cee32632d3

(1811)

on September 12, 2011
at 08:37 PM

I was thinking along these lines. Lamb fat is delish!

3
E7be2ce38158357f5dacae07b43d1b29

on September 12, 2011
at 03:39 AM

Whatever you do with it, do it very quickly. Lamb gets rancid very fast, and rancid lamb is more horrible than any other kind of rancid oil I know. Use it in the next couple days for cooking anything - eggs, greens, onions, whatever.

1a98a40ba8ffdc5aa28d1324d01c6c9f

(20378)

on September 12, 2011
at 03:56 AM

Very good to know!

1
5fde4205e58241f074f74c7aac080d43

on September 13, 2011
at 02:08 AM

Yes, I have gallon ziplocks in my freezer for bones, skin, cartilege, plate scraps & leftover cooking juices. I sort them by species (beef, chicken, etc) and make broth that way. I find that the broth is very richly flavored and the chilled fat hardened off the top is rendered effortlessly! I don't happen to love lamb fat, but do use it for cooking lamb dishes.

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