I bake my lamb chops on a cast iron skillet in the oven. I dont use any butter or oil to cook this. When it's done they are swimming in a pool of their own fat. Typically I throw it out if I'm not dipping veggies in it. Any suggestions as to what else I can do with it?
I'm sure you could use it for anything that you would use lard or tallow for. I don't tend to save my lamb fat because I find lamb to have strong taste and I don't really want my other foods flavoured with it. But if you don't mind or you have mild lamb, I say go for it.
The only thing better than broccoli sauteed in duck fat is broccoli sauteed in lamb fat.
I trim a good chunk of the lamb fat off before cooking (leaving a bit for the taste), and render it. Stick it in a mason jar in the fridge ...
I find the grease left over from Lamb to strong a taste to use. I used to put it on top of potatoes. Now just veggies. Other than that, I can't imagine what else you could use it for, other than to flavor a soup.
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