How to Render Lamb Tail Fat

Lamb tail fat is the solid fat from a lamb’s tail, and in traditional cooking it gives pan-cooked lamb, meat pilaf, and shish kebabs their distinctive flavor. It is bought from a butcher as a whole piece and used after rendering. The purpose of rendering is to melt the solid fat and separate it from the membranes and pieces of meat inside. The process depends on patience, not heat: the more slowly the fat melts, the lighter its color and the milder its smell.

First, cut the fat into 1–2 cm cubes; smaller pieces render faster and more evenly. Put them in a heavy-bottomed pot and add a few spoonfuls of water. The water keeps the fat from sticking to the bottom of the pot and darkening during the first few minutes, then evaporates on its own as the mixture heats. Set the burner to low. As the fat begins to melt, the pieces shrink, clear liquid collects at the bottom of the pot, and the mixture sizzles gently.

Rendering usually takes 30–60 minutes, with occasional stirring during that time. Two signs show that the fat is ready: the remaining pieces have shrunk noticeably and turned golden, and the sizzling has quieted because all the water has evaporated. Turn off the heat at this point. Do not wait for the pieces to turn dark brown; darkened cracklings give the fat a bitter taste. Strain the melted fat through a fine-mesh strainer into a clean jar, leaving no pieces of meat in it. If pouring hot fat into a glass jar, warm the jar first.

Do not throw away the cracklings. Lightly salt the golden pieces left in the strainer and eat them while hot, put them in bread, or add them to pilaf or eggs. Once completely cooled, the cracklings keep in a covered container in the refrigerator for a few days. The rendered fat turns white and solid as it cools; this is normal. Close the jar tightly and store it in the refrigerator, and use the fat within a few weeks. If it will be stored longer, divide it into portions and freeze them. Write the rendering date on the jar. Take out only as much solid fat as needed with a spoon each time; do not leave the jar next to the stove.

Use a small amount. Lamb tail fat has a pronounced flavor; 1–2 tablespoons are usually enough for a pot of pan-cooked lamb, with the rest of the fat coming from the meat itself. For shish kebabs, thread small cubes of lamb tail fat between the pieces of meat; as the fat melts, it runs onto the meat below and slows it from drying out. Use it together with butter in pilaf. Lamb tail fat withstands high heat, but its smell does not suit every dish; do not use it in fish or dairy dishes. The smell of rendered fat lingers in the kitchen, so keep a window open.