Join the discussion today. Pre-heat oven to 220°. If you are seeking an excellent rendering fat from muscle meat try our lamb fat. Wipe out the pan, return the fat, and bring to a medium boil for a few minutes to cook off any remaining water. 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. Stir again after 45 minutes, and once every hour thereafter. Rendering is a process that converts waste animal tissue into stable, usable materials. 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. 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. Beef fat — Yorkshire pudding. Strain pot contents through colander into large pot. First and foremost, roasted potatoes. This is a softer fat than the … When this happens, remove the pan from the oven and strain the fat. One the the many benefits of making your own meat stocks is all the wonderful 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. Also, the leaf fat from around the internal organs and kidneys is the most desirable fat compared to trim fat. Rendering can be carried out on an industrial, farm, or kitchen scale. Put all the fat pieces into a stockpot, and add enough water to reach the top of the fat. https://joybileefarm.com/easy-guide-to-render-fat-into-tallow Read the Cooking with lamb fat discussion from the Chowhound Home Cooking food community. Strain the skin and any bits in the pan through a cloth and sieve into a clean bowl. Stir it around every 20 minutes or so. Eventually your tallow will begin to darken. 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). Lamb fat can be a bit strong for other applications, but chicken fat (schmaltz) is heavenly. Bring to a gentle simmer and cook until all the water has evaporated. Close oven door. It can also be applied to non-animal products that are rendered down … After 24 hours (or so,) fat will be pulled away from meat and cracklin’s, and liquified. You want to try and cut only sections of fat from the meat. Place pot uncovered in oven. Simmer the fat on low for a few hours, until the fat starts to shrivel. Leave pot in oven for 24 hrs at 220°. Step 1: Trim Your Fat. 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