OK you wonderful hackers, I feel like this is a silly question but here goes nothing: I just cooked my first lamb steak tonight (pan-fried with rosemary and butter) and there is a SERIOUS amount of solid, unchewable fat leftover from the cut. I actually think that 1/2 of the steak consisted of this fat. It's delicious and everything, and I know I could just eat it if I desired, but I kinda don't. Can I add it to the bone bag in my freezer and use it in my next broth/stock batch? It was a pastured lamb from a local farm, so I don't want to just waste this pile of fat. Advice?
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Put it in a small jar and cook with it, use it like bacon grease, butter, or oil. I use it for cooking eggs, vegetables, or I put a little in the pan before cooking more lamb. :) |
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Whatever you do with it, do it very quickly. Lamb gets rancid very fast, and rancid lamb is more horrible than any other kind of rancid oil I know. Use it in the next couple days for cooking anything - eggs, greens, onions, whatever. |
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Sounds like what you are talking about may be more cartilege/gristle than fat? Especially since you say you can't chew it? In that case, yeah, throw it in the freezer with your bones and use it for your bone broth - lots of good collagen/gelatin in that kind of stuff. |
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Yes, I have gallon ziplocks in my freezer for bones, skin, cartilege, plate scraps & leftover cooking juices. I sort them by species (beef, chicken, etc) and make broth that way. I find that the broth is very richly flavored and the chilled fat hardened off the top is rendered effortlessly! I don't happen to love lamb fat, but do use it for cooking lamb dishes. |
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