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.
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.
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 :)
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.
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.
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.