Rendered Lamb or Goat Tallow

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 1 x 1 inch . Put the lamb fat· and water· into a slow· cooker , and cook on low· heat for 8 hours· , or until the fat· has rendered and looks clear .

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 or in the freezer .

Step 5

To make· cracklings from the leftover fat· , put· the cooked , still white· pieces of fat· into a heavy· cast· iron pan ( 12 inch diameter) or similar , and bake for one hour· at 300 , or until the pieces of fat· are crisp· and browned . You can drain· off the additional fat· that comes out of the cracklings for cooking .