Lamb & Mutton

Lamb & Mutton Fat

Lamb contains two types of fat: the external fat found just below the skin, and internal fat, found throughout the meat and in the animal's body. A good layer of external fat reveals that the meat came from a healthy animal, it is also important as it protects the meat from bacteria, allowing it to be hung and aged, which greatly improves the meat's taste and texture.

The fat keeps the meat moist and juicy when it's cooked in the dry heat of an oven or grill. Marbling, the streaks of fat found running through meat, while minimal in young animals like lamb, it adds succulence as these threads of fat baste the meat as it cooks.

Lamb's lack of marbling makes its external fat even more important; without it, the meat is dry, flavourless, and tough. If you find the taste of too much lamb fat off-putting, cut away the fat once the meat is cooked, not before.

Tallow

Grass-fed lamb develops higher ratios of the essential omega-3 fatty acids and CLA (conjugated linoleic acid) which is deposited in their fat and beneficial to our health.

Suet

Suet is not just for bird feeders, it is a very hard fat with a high melting point, making it excellent for deep-frying and pastry. Beef suet is typically used in the kitchen as it is more readily available.

Bone marrow

Bone Marrow is only appreciated by a minority these days, but it is a tasty, textural experience that is good for you! Veal and beef marrow are more popular in the kitchen due to the higher ratio of marrow to bone.

Dripping

Dripping, the fat that drips from meat as it cooks, can be used not only to make the best gravy, but can also be rendered or clarified and then used to sauté meat and vegetables adding an extra layer of flavour.