Rendered animal fat?

Question

We're all familiar with the use of pig's lard, duck's fat and chicken, goose and other fowl. Have you had any experience with other rendered fats? If you or your family are/were from central Asia, you might have had sheep-lard.

Answer 1

I have used in my chef days beef tallow, it is great for frying things like french fries and other breaded items, it has a neutral taste not as pronounced as lard, I also heard when travelling they render the fat from the camel humps, and did when on a trip to UAE, have a camel burger, it was nice a bit gamey for some, they use the meat and a chunk of the fat to make a burger that they grind with the onion and parsley right in front of you at the bazzar, in Tibet and in Mongolia thing make a butter from milk. from the Yaks they keep as livestock and use it as a finisher in there tea and food prep.

Sheep fat is widely used in country were lamb or mutton is widely consumed, my grandmother and uncle went to Ireland in the early 1970's with a cousin and her daughter to visit some of relations there, they thought for the final nights dinner they would buy a nice piece of beef steak, only have in fried in the week's collection of mutton fat kept on the stove for cooking, needless to say my family was not impressed and would not eat lamb after that.

Answer 2

Long ago in the Middle East , grandmothers and housewives would render the fat from sheep and cows and cook some hamburger meat with it add salt and store it for the winter months!
This rendering was used in soups and some grain dishes instead of fresh meat.

Answer 3

LOL@tapeworm!

I bought duck fat for the first time late last year. I made some vegetables with it, and it was absolutely nasty. The flavor was too strong.

Other than lard, butter, and bacon grease, I haven't used or tried anything else.

Answer 4

when I go to Kentucky Fried Chicken , I ask for extra skin , I love it for the fat.

I might have a tapeworm