Stir it around every 20 minutes or so. Read the Cooking with lamb fat discussion from the Chowhound Home Cooking food community. Bring to a gentle simmer and cook until all the water has evaporated. Rendering is a process that converts waste animal tissue into stable, usable materials. This is a softer fat than the … 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. One the the many benefits of making your own meat stocks is all the wonderful I rendered the fat, which basically involves heating it to melting point and then filtering it through sieves that get finer and finer and then adding water (don't boil the fat or adding water will make it explode) and leaving the fat to set - on top of the water. 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). When this happens, remove the pan from the oven and strain the fat. Leave pot in oven for 24 hrs at 220°. Pre-heat oven to 220°. The carcass can then be reserved for making stock. 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. https://joybileefarm.com/easy-guide-to-render-fat-into-tallow After 24 hours (or so,) fat will be pulled away from meat and cracklin’s, and liquified. Join the discussion today. Rendering can be carried out on an industrial, farm, or kitchen scale. Where to buy beef fat to render into tallow. Stir again after 45 minutes, and once every hour thereafter. Step 1: Trim Your Fat. Wipe out the pan, return the fat, and bring to a medium boil for a few minutes to cook off any remaining water. Lamb fat can be a bit strong for other applications, but chicken fat (schmaltz) is heavenly. The first step is to cut away all pieces of meat from the fat, because it can spoil the tallow. It can also be applied to non-animal products that are rendered down … Super easy tallow rendering (Lamb fat used in this tutorial) Chunk fat up into large pot. Close oven door. Simmer the fat on low for a few hours, until the fat starts to shrivel. Strain the skin and any bits in the pan through a cloth and sieve into a clean bowl. Beef fat — Yorkshire pudding. That will give you the highest nutrient content in the finished tallow. Bacon fat — pretty darn near anything, but especially in cornbread. Also, the leaf fat from around the internal organs and kidneys is the most desirable fat compared to trim fat. Place your roasting pan, uncovered, in an oven set at 250⁰ F. After 30 minutes in the oven, stir. 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