Lamb fat is appreciated due to the unique composition of chemicals and a list of beneficial effects exerted 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, you need to melt it properly.

Lamb fat

Sheep fat began to be used as food from the moment the 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 those elements with which it is saturated and in energy value.

Did you know? Some people prefer to add mutton fat not only when cooking liquid dishes and side dishes, but also when baking muffins, sweets. For example, crusts are smeared 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.

The benefits of food and medical

In the described product there are no proteins or carbohydrates, it consists only of fats - 99.7 g and water. Its calorie content is 897 kcal. In the culinary of residents of eastern countries, ghee is added when cooking pilaf - it fry vegetables and meat, as well as during the preparation of barbecue from lamb and beef, samsa, manti, pasties, soups, sausages. It cooks potatoes, fried eggs, vegetables, pancakes, pancakes.

This fatty product is a good treatment for burns, wounds, abrasions. Using compresses, they treat a severe cough, bronchitis, calcaneal spurs, adipose tissue, 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 were noted:
• wound healing;
• restorative;
• repairing damaged tissue;
• retarding aging;
• tonic;
• antioxidant;
• anti-inflammatory;
• normalizing 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 body of the animal.

It is divided into 3 types, which differ in consistency, smell and color:

1. Top grade . This species is isolated from the fat tail. It is painted white with a yellow tint. When it is reheated, it becomes transparent, with a characteristic sharp taste and aromatic characteristics.
2. First grade . Isolated from raw lard. After re-heating, it becomes transparent with a greenish tint. It smells like cracklings.
3. Second grade . For its preparation, they take fat, located between the muscles, under the skin and near the internal organs. In melted form it is a cloudy liquid.

Methods for re-mutton mutton 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 the water bath, in the slow cooker.

Important! Do not bring melted fat to a boil, otherwise it may lose its beneficial properties.

On a stove in a cast iron

Cast iron cookware is ideal for heating on the stove. Washed and chopped lard is placed in it. Heating is done over medium heat.

Video: how to melt lamb fat

In the oven

This is the easiest and fastest way.

It is necessary to heat the fat in the oven as follows:

1. Cut a fresh piece into small pieces.
2. Pour tap water.
3. Stand for 1 hour.
4. Remove the pieces from the water and rinse under running water.
5. Place in a bowl of cast iron or clay.
6. Spray with water.
7. Preheat the oven to + 150 ° C.
8. Stoke the product for 1.5 hours.
9. Remove from oven and strain.
10. Pour into a storage container.

You will be interested to learn how to cure cough for adults and children with the help of lamb fat.

In a water bath

To produce heating in a water bath, you must perform the following steps:

1. Grind the fat tail with a knife or grind in a meat grinder.
2. Pour water into a large pot.
3. Put chopped kurdyuk in a smaller bowl.
4. Pour it with 20-30 ml of water.
5. Place a smaller pan in a larger one.
6. Put on the stove, turning on medium heat.
7. Mixing should be done periodically.
8. After reheating the product, strain it into a glass container for storage.

In a slow cooker

Another simple and quick way is heating in a slow cooker.

Step-by-step cooking instructions are as follows:

1. Flush fat.
2. Grind it in a meat grinder or cut with a knife.
3. Place in the bowl of the multicooker.
4. Set the “Baking” mode, the cooking time is 1 hour.
5. After cooking, start the "Extinguishing" mode, the cooking time is 2-3 hours.
6. Periodic stirring required.
7. After the sound signal indicating the end of cooking, strain the product and pour into a vessel suitable for storage.

Did you know? The length of the horns of sheep of Arkhar breed 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 heated at home. To do this is simple - just use the recommendations given above.