Step 1

If it's your first time rendering tallow, start with the slow cooker method below--it's a gauranteed no-fail way to  learn the process of rendering without the chance of scorching the tallow.

Step 2

Make sure the fat is chilled to make it easier to cut. Using a chef’s knife, or a medium-sized chopping knife, cut the fat into small cube-sized pieces, about 1x1 inch. Put the lamb fat and water into a heavy stock pot, then heat the oven to 300 and bake for 3-4 hours, or until the fat is rendered. Oven temperatures can vary, so check on the fat here and there, giving it a stir to ensure even cooking. Make sure to check on the fat at the 2.5-3 hour point, and if needed, turn down the heat.

Step 3

The chunks of lamb fat should not brown too much, and it’s better to cook the fat a little less than to over cook it which can give it a toasted flavor that, while not the end of the world, is not properly rendered tallow. When the fat is rendered, allow it to cool for 30 minutes to an hour before straining, as it’s very hot.

Step 4

Strain or fish out the cracklings and reserve. Pour the fat into glass jars while still pourable, but don’t seal them until cool. When cooled, the tallow should be pure white. Store one jar of tallow at room temperature to make it easier to spoon out and portion, and freeze or refrigerate the rest. The tallow will last a very long time under refrigeration.