Lamb fat is valued for its unique chemical composition and list of beneficial effects on the human body. It is used in the cuisines of many countries, as well as in folk recipes for the treatment of many diseases and cosmetology. To get a healthy and nutritious product, it must be properly melted.
Mutton fat
Fat from rams began to be used as food from the moment sheep were tamed, i.e. about 10 thousand years ago. Using it, people noticed that it is able to saturate the body for a long time and cure it of some diseases. The reason for the benefits of the product lies in the elements with which it is saturated and in energy value.
Did you know? Some peoples prefer to add mutton fat not only when cooking liquid dishes and side dishes, but also when baking muffins and sweets. For example, they smear cakes with them so that they acquire a beautiful golden crust.
Chemical composition
Lamb fat is rich in vitamins A, B1, D, E, K, beta-carotene, sodium, calcium, zinc, phosphorus, fatty acids.
Nutritional and medicinal benefits
The described product contains neither proteins nor carbohydrates, it consists only of fats – 99,7 g and water. Its calorie content is 897 kcal. In the cooking of the inhabitants of Eastern countries, melted fat is added when preparing pilaf – vegetables and meat are fried on it, as well as during the preparation of kebabs from lamb and beef, samsa, manti, chebureks, soups, sausages. It cooks potatoes, scrambled eggs, vegetables, pancakes, pancakes.
This fatty product is a good remedy for the treatment of burns, wounds, abrasions. By applying compresses, they are treated with a strong cough, bronchitis, heel spurs, wen, varicose veins, hernia, joint pain. It is also used to get rid of gynecological diseases – inflammation, erosion. The product also helps smooth wrinkles, eliminate dry skin, and reduce excessive sweating.
- The following useful properties of the described product are noted:
- wound healing;
- restorative;
- restoring damaged tissues;
- slowing down aging;
- tonic;
- antioxidant;
- anti-inflammatory;
- normalizing the activity of the nervous, reproductive systems, the work of the brain, organs of vision.
Important! Lamb fat is forbidden to eat with peptic ulcer, allergies, serious diseases of internal organs, obesity.
Types of lamb fat
The described product is obtained from different parts of the animal’s body.
It is divided into 3 types, which differ in texture, smell and color:
- Top grade. This species is isolated from the fat-tailed lobe. It is painted white with a yellow tint. When it is melted, it becomes transparent, with a characteristic sharp taste and aroma characteristics.
- First grade. Isolate from raw fat. After melting, it becomes transparent with a greenish tint. It smells like cracklings.
- Second grade. For its preparation, they take fat located between the muscles, under the skin and near the internal organs. When melted, it is a turbid liquid.
Methods for melting lamb fat: process features and errors
Lamb fat is easy to melt at home. Several heating methods are used – on the stove, in the oven, in a water bath, in a slow cooker.
Important! Do not bring melted fat to a boil, otherwise it may lose its beneficial properties.
On the stove in a cast iron
Cast iron cookware is ideal for heating on the stove. Washed and cut into small pieces of bacon is placed in it. Heating is done on medium heat.
Video: how to melt lamb fat
In the oven
This is the easiest and fastest way.
It is necessary to heat lard in the oven as follows:
- Cut a fresh piece into small pieces.
- Fill with tap water.
- Withstand 1 hour.
- Remove the pieces from the water and rinse under running water.
- Place in a cast iron or earthenware bowl.
- Spray with water.
- Preheat oven to +150°C.
- Heat the product for 1,5 hours.
- Remove from oven and strain.
- Pour into storage container.
On a water bath
To make heating in a water bath, you must perform the following steps:
- Grind the fat tail with a knife or grind in a meat grinder.
- Pour water into a large saucepan.
- Put the crushed fat tail into a bowl of smaller diameter.
- Fill it with 20-30 ml of water.
- Place the smaller pot in the larger one.
- Put on the stove, turning on medium heat.
- Stirring should be done periodically.
- After melting the product, strain it into a glass storage container.
In the multivariate
Another simple and quick way is heating in a slow cooker.
The step by step cooking instructions are as follows:
- Rinse the fat.
- Grind it in a meat grinder or cut with a knife.
- Place in multicooker bowl.
- Set the “Baking” mode, cooking time – 1 hour.
- After the end of cooking, start the “Extinguishing” mode, cooking time – 2-3 hours.
- Requires occasional stirring.
- After a beep indicating the end of cooking, strain the product and pour into a container suitable for storage.
Did you know? The length of the horns of Arkhar rams reaches 2 m, weight – 35 kg. On the black market, their price is 10 thousand dollars.
So, mutton fat is a product with unique properties that can help solve a number of health problems. It is suitable for cooking various dishes and making cosmetics. It can be melted at home. To do this is simple – just follow the recommendations given above.
