1

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How do you use lard?

Answered on September 12, 2014
Created February 08, 2011 at 4:00 PM

I just bought some lamb lard--it is a bit too rich for me to put in my eggs -- what else should I do with it? And does anyone know how long it lasts -- I have a big container in my fridge.

Medium avatar

(5136)

on April 19, 2011
at 01:40 AM

6 to 12 months sounds about right to me!

Medium avatar

(39821)

on February 08, 2011
at 08:07 PM

Boy, I would love to get my hands on some lamb lard...where'd ya find it?

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9 Answers

2
4b97e3bb2ee4a9588783f5d56d687da1

on February 08, 2011
at 04:22 PM

its for sauteeing veggies, or frying food.

Homemade Tuber Fries.

Sauces.

Coconut Flour Battered Shrimp.

1
0e4e5882872d6a7c472ea51aec457e66

(1994)

on February 08, 2011
at 05:23 PM

In the fridge you can store fresh lard f??r 6 to 12 month...

I use my lard for pan frying or goulash or bolognese sauce.

Medium avatar

(5136)

on April 19, 2011
at 01:40 AM

6 to 12 months sounds about right to me!

1
Medium avatar

(12379)

on February 08, 2011
at 05:09 PM

Mmm...it's great for veggies like sauteeing kale or brocolinni. It adds nice depth and richness to the dark green and leafys - mmmm yum, it's breakfast time here, but now I'm dreaming of dinner :)

1
24fcc21452ebe39c032be6801d6bbadd

(9812)

on February 08, 2011
at 04:31 PM

I rendered some pig lard a couple weeks ago & did chicken confit, it was wonderful! Got the idea from Melissa McEwen's site- http://huntgatherlove.com/content/confit-great-way-get-more-fat-your-diet# I second Stephen-Aegis; it's great for fries, or drizzling over sweet potato chunks & roasting. I think lard can be kept in the fridge for a month or so.

0
Medium avatar

(5136)

on April 19, 2011
at 01:42 AM

so this winter, when i was freeeeezing cold outside, and I was learning how to xc ski, I used my pork lard as moisturizer. It doesn't take much. Before everyone raises eyebrows, the reason I thought of the idea is because the world's oldest working supermodel said she used lard as night cream.

0
02736efa3fda31740e8890eed0cb663d

(1813)

on April 19, 2011
at 12:49 AM

I recently did potatoes fried in lamb fat, with rosemary, thyme and garlic. So delicious! Or just put it directly in garlic mashed potatoes. I also used it to cook spinach with garlic. Also very tasty.

0
E3954b8e42b9b435a0aba8588b7d4e70

on April 18, 2011
at 10:14 PM

I've read that you can freeze lard for up to one year and it's good in the fridge for three weeks. I've found that people who give shelf life advice are very conservative and you can usually add a few weeks to the answers you get. Use your eyes, then your nose, then your mouth to evaluate if something's still good. Don't let perfectly good expired food go to waste.

0
4e184df9c1ed38f61febc5d6cf031921

(5005)

on February 09, 2011
at 08:24 AM

I use beef or pork lard to cook anything and everything. It is wonderful!

Lamb lard tastes too strong for me - I put it out for the birds. They seem to like it!

0
Ef9f83cb4e1826261a44c173f733789e

on February 08, 2011
at 07:11 PM

I can only guess that lamb lard has a stronger taste than pork lard, so I understand how it may overpower the foods you're cooking in it. A good use for it would be to brown or sear other meats. Potatoes would taste awesome fried in it, if you're into potatoes.

Also, if it's too rich maybe you can cut it with other types of fat.

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