Wipe out the pan, return the fat, and bring to a medium boil for a few minutes to cook off any remaining water. First and foremost, roasted potatoes. 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. Read the Cooking with lamb fat discussion from the Chowhound Home Cooking food community. One the the many benefits of making your own meat stocks is all the wonderful Pre-heat oven to 220°. 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. That will give you the highest nutrient content in the finished tallow. Super easy tallow rendering (Lamb fat used in this tutorial) Chunk fat up into large pot. Lamb fat can be a bit strong for other applications, but chicken fat (schmaltz) is heavenly. 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. If you are seeking an excellent rendering fat from muscle meat try our lamb fat. Put all the fat pieces into a stockpot, and add enough water to reach the top of the fat. Bacon fat — pretty darn near anything, but especially in cornbread. Join the discussion today. Where to buy beef fat to render into tallow. You want to try and cut only sections of fat from the meat. Stir again after 45 minutes, and once every hour thereafter. Stir it around every 20 minutes or so. When you look for beef fat to render, you’ll want to look for fat from 100% grass fed, grass finished cattle. Place pot uncovered in oven. Place your roasting pan, uncovered, in an oven set at 250⁰ F. After 30 minutes in the oven, stir. Eventually your tallow will begin to darken. 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 … Step 1: Trim Your Fat. After 24 hours (or so,) fat will be pulled away from meat and cracklin’s, and liquified. When this happens, remove the pan from the oven and strain the fat. Strain the skin and any bits in the pan through a cloth and sieve into a clean bowl. Bring to a gentle simmer and cook until all the water has evaporated. This is a softer fat than the … Close oven door. Leave pot in oven for 24 hrs at 220°. Rendering can be carried out on an industrial, farm, or kitchen scale. Simmer the fat on low for a few hours, until the fat starts to shrivel. Strain pot contents through colander into large pot. It is inevitable that some fat sections will be marbled with meat and that is OK. 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