How to salt lamb fat tail: 8 step-by-step recipes with photos

Even nutritionists allow lard to be included in the diet, despite the high calorie content of this product. This is due to the high nutritional value and many beneficial properties that it has. Lamb fat, taken from the loin of the animal's buttocks, that is, the fat tail, can compete with lard. If you like lard in onion skins or salted pork belly, then you should also learn how to salt lamb tail. There are many recipes for this dish, and you will almost certainly be able to choose an option that suits your gastronomic preferences.

Description

There are many breeds of fat-tailed sheep, each of which has its own physique, character, advantages and some disadvantages.

But if you compare not different fat-tailed breeds, but fat-tailed sheep with wool and meat sheep, then you can find certain external features of these animals:

Fat-tailed sheep are always large. The height of a ram at the withers is about 110 cm, and that of a sheep is 75-90 cm.
The weight of the animal can range from 60 kg (female) to 150 kg (males).
The head is narrow and small with a hump on the nose.
The ears are long and usually hang down.
Most often there are no horns, but there are exceptions.
All representatives of the species have a fat tail and differ only in size.
The fat-tailed ram has a tail of medium length, about 9-10 cm.
The coat is thick, but always coarse, hard and short, there is no fluff.
Color depends on the breed. Most often there are red ones, less often – brown, dark brown, black, gray, white individuals.

Preparation for smoking

To ensure that the fats are well soaked during salting, pieces up to 4 cm thick are first prepared. In some cases, the fat tail is smoked whole, but in this case a special salting option should be used to ensure complete soaking of the product.

An easy salting method

To salt lamb fat in this way you will need:

Container for workpiece. It is better to take a glass or enamel container. Metal utensils are not suitable because they enter into an oxidative reaction with the raw materials. If suitable containers are not available, plastic containers can be used.
Coarse salt in sufficient quantities. The workpiece is dipped in salt and placed in a container.
Each layer of fat tail is sprinkled with additional salt when laying.

The product is salted in the refrigerator for 4 days. During the specified period, liquid is released, which impregnates loose fatty fibers and ensures complete salting. Most often, this method is chosen for salting before smoking fat tail.

Salting according to the principle of pork lard

Despite the significant differences in the taste and aromatic qualities of lamb and pork fat, they can be salted in the same way. The final result will differ due to the difference in the structure of the fibers, while both pork and lamb fat are quite tasty. In the case of such salting, the use of spices allows you to mask the specific smell of lamb. You will need to prepare a brine from water and spices:

The product is kept in the refrigerator for 7 days, after which it is blotted with towels and sprinkled with spices.

Salted fat tail fat

For pickling 1 kg. fat tail will require a minimum set of ingredients:

Lamb fat, fat tail. benefit and harm

200 gr. salt;
3-4 cloves of garlic;
20 gr. ground black pepper.

For proper salting, you will need to make shallow cuts in the lard. The workpiece is thoroughly rubbed with salt and sprinkled with pepper. Garlic cut into slices is placed in the cuts. The product is placed in a plastic bag and placed in the refrigerator for 4 days. At the end of salting, excess salt is removed, and the product can be served or used for smoking at home.

Marinade with Caucasian herbs

To prepare fat tail in a smokehouse, marinating in brine is rarely used. But marinades allow you to saturate the product with original taste and aroma. After this salting, the lamb fat is ready for use. For marinating 2 kg. fat tail is necessary:

salt – 200 gr.;
garlic – 10 cloves;
ground black pepper – 1 tsp;
bay leaf – 4 pcs.;
suneli hops – 2 tsp;
curry – 1 tsp;
mixture of Caucasian spices - 2 tbsp;
dried basil – 2 tsp;
lemon – 2 pcs.

The principle of salting is simple and more reminiscent of dry salting, since there is no need to prepare a liquid marinade. Marinating is carried out according to the following algorithm:

All ingredients except lemon are mixed.
In a piece of fat tail, notches are made on all sides, which are filled with a spicy mixture.
The entire surface of the lard is rubbed with spices.
The product is placed in a non-oxidizing container and poured with lemon juice.
The workpiece is kept in the refrigerator for 3 days.

Before serving the delicacy, remove excess salt. To give the finished product a more attractive appearance, sprinkle it with fresh herbs.

Spicy marinade

The spicy marinade is prepared from the following ingredients:

1 l. water;
120 gr. salt;
4 cloves of garlic;
7 black peppercorns;
3 pcs. carnations;
3 bay leaves;
3 tbsp. dried herbs;
1 lemon.

A marinade is prepared from the listed ingredients. After cooling, it is poured over the prepared lamb tail and sent to the refrigerator for salting for 4-5 days. After the specified period, the marinade is drained and the product is dried.

Fat tail, salted in brine

fat tail – 1 kg;
water – 2 l;
salt – 120-140 g;
garlic – 4 cloves;
ground black pepper – 10 g;
red hot pepper (ground) – 10 g;
ground paprika – 40 g.

Boil water, add 2 tablespoons of salt into it. Wait for it to dissolve.
Clean and wash the fat tail. Remove the bone. Blot the lard with a towel. At a distance of 2 cm from each other, make transverse cuts of medium depth on a piece of lard.
Place a piece of lamb fat into the boiling brine. Cook it over low heat for 30 minutes.
Remove the lard with a slotted spoon and cool.
Mix the garlic passed through a press with black and red pepper and the remaining salt.
Rub the curing mixture onto the lard. Make sure that the salt gets into the cuts as well.
Place the lard in a container and refrigerate for a day.
After the specified time, cut the fat tail into pieces measuring approximately 2 cm by 5 cm and 10 cm. Sprinkle them with paprika. Return to the refrigerator for another day, after which the fat tail can be stripped of salt, cut into thin slices and served.

When cooking fat tail in the brine, you can add half a liter jar of onion skins or liquid smoke (according to the instructions on the package). Then the salted fat tail will taste like smoked fat.

Stewed fat tail with vegetables

Time: 30 minutes.
Number of servings: 4 persons.
Calorie content of the dish: 153 kcal per 100 grams.
Purpose: for lunch, dinner.
Cuisine: oriental.
Difficulty: easy.

A stew of vegetables stewed in fat tail is a hearty dish that can become a full meal. According to the recipe, the stew is made from fresh cabbage; you can use a mixture of fresh and pickled cabbage leaves, or just sauerkraut. If you decide to choose the latter option, then it is better to pre-soak the pickled cabbage leaves in water to get rid of excess salt.

Ingredients:

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fresh cabbage – 1 kg;
fat tail – 250 g;
green onions – 50 g;
cumin – 5 g;
tomatoes – 4 pcs.;
onion – 1 pc.;
salt - to taste.

Cooking method:

Finely chop the fresh cabbage, add salt, and crush it a little with your hands.
Cut the lamb fat into small pieces and heat it in a frying pan.
Fry the finely chopped onion in melted fat until golden brown.
Place the cabbage in the pan.
Pour boiling water over the tomatoes, remove the skin, cut into medium cubes, and add to the rest of the vegetables.
Following the tomatoes, add green onions cut into rings and season with spices.
Add some liquid if necessary.
Serve the stew warm as a separate dish.

Honey tail

Time: 30 minutes.
Number of servings: 2 persons.
Calorie content of the dish: 830 kcal per 100 grams.
Purpose: for a snack.
Cuisine: oriental.
Difficulty: easy.

Akin to the Ukrainian national dish “lard in chocolate”, there is a honey tail - food for true gourmets. According to this recipe, fat tail heat goes through two stages of heat treatment: it is first boiled, then caramelized in a frying pan. The dish is served with salty food; it enhances its taste. For preparation, it is best to use liquid flower honey. Fat tail slices turn out to be very tender, with a subtle specific aroma.

Ingredients:

fat tail - 200 g;
honey - 20 ml.

Cooking method:

Boil the lamb fat in salted water; it should reduce in volume by almost 2 times.
Cut the slightly cooled water piece into thin slices.
Using a pastry brush, brush each slice with liquid honey and fry in a frying pan on both sides.
Serve as an appetizer or accompaniment to the main course.

How to salt fat tail

Time: 4 days.
Number of servings: 20 persons.
Calorie content of the dish: 829 kcal per 100 grams.
Purpose: for a snack.
Cuisine: oriental.
Difficulty: easy.

In taste and appearance, salted lamb tail resembles the more familiar lard. Still, there are some differences in the taste and aroma of the dish. The composition of the spicy mixture for pickling is allowed to be very diverse, based on your culinary preferences. Salted fat tail fat is a high-calorie food product, so it is best to consume it in the first half of the day. The fat tail is served with bread as an appetizer.

Ingredients:

lamb tail – 1 kg;
salt – 75 g;
spicy herbs – 25 g;
curry – 3 g;
ground black pepper – 3 g;
garlic - 1 head.

Cooking method:

If the fat is frozen, defrost it. Rinse the raw materials under cold water and dry.
Cut the lamb fat into several pieces. If you prefer salting in large pieces, then pierce the whole fat tail with a wide knife so that it is well salted inside.
Mix all spices thoroughly.
Roll the tail fat in the spice mixture.
Place the workpiece on the bottom of a glass or plastic container, wrap it with cling film or foil.
Place on the refrigerator shelf for 3-4 days.
Before serving, be sure to remove excess salt and spices from the lard.
The product should be stored in a cool place.

Time: 40 minutes.
Number of servings: 4 persons.
Calorie content of the dish: 299 kcal per 100 grams.
Purpose: for lunch, dinner.
Cuisine: oriental.
Difficulty: easy.

Long-livers of the East claim that the guarantee of their health and well-being lies in special food products, among which is fat tail. Lula kebab is a national dish in the Caucasus, Central Asia, and Turkey. One of the ingredients is lamb fat, which gives the whole dish a special taste and aroma. Zira and coriander are spices that go perfectly with lamb pulp; you can adjust their quantity at your discretion.

Ingredients:

lamb pulp – 500 g;
fat tail – 150 g;
coriander – 20 g;
zira – 20 g;
salt – 5 g;
onions – 2 pcs.;
ground black pepper – 2 g.

Cooking method:

Boiled lard in soy sauce

Traditionally, lamb with fat tail is chopped into minced meat with a sharp knife, but this is a very long and painstaking work that only real professionals in this matter can do. To speed up the cooking process, you can use a meat grinder or blender.
Add spices to the minced meat and “beat” it with your hands for some time so that it is saturated with air and enriched with the aroma of spices.
The mixture must be tested for strength so that it does not collapse during frying. To do this, you need to roll one sausage and place it on a skewer. If the minced meat holds well, then you can start frying, otherwise you need to knead it further or add one chicken egg.
Wet your hands with water, form a meat patty weighing approximately 150 grams and distribute evenly on a skewer.
Fry lula kebab over coals until golden brown on all sides.
Serve the dish with freshly sliced vegetables and plenty of herbs.

Methods of application

Images of fat-tailed sheep have been found on kitchen utensils and mosaics of ancient Sumerian cities as early as 3000 BC. e. Kurdyuk was mentioned in the Bible as an object of sacrifice. Fat tail fat does not solidify at room temperature; it is used to prepare many oriental dishes. It is also used to make soap and prepare some types of sweets and tea.

Pieces of fat tail skin, pre-fried, are served as an appetizer before the main course. This type of fat is used to store meat in hot conditions due to the lack of refrigeration equipment. Modern medicine has a negative attitude towards fat tail fat; the main argument against it is the presence of cholesterol in its composition.

Traditional medicine stands in contrast to it. Our grandmothers also used fat tail to treat many diseases, including colds. Lamb fat is used to treat respiratory diseases such as bronchitis, tracheitis and bronchopneumonia. In addition, they treat baldness, burns, and weakened potency. With the help of such a folk remedy as fat tail fat with vinegar essence, plantar warts are removed. In cosmetology, this type of fat is used to prepare anti-aging creams and ointments, because fat tail fat contains natural lanolin.

Fat tail fat in folk medicine

Let's look at the most common treatment methods:

Melt the fat of the tail and lubricate the chest and back with it. Rubbing the heart area is strictly prohibited. Wear warm clothes and cover yourself with a warm blanket at night. With the onset of morning the condition improves noticeably.
To treat cough, it is better to make herbal tea, which is supplemented with a small amount of natural honey and melted lamb tail (3-4 drops). After 2 or 3 days you can forget about the cough.
In order to prevent flu and colds, as well as relieve the symptoms of bronchitis or pneumonia, you need to heat a glass of milk and add pre-melted lamb tail. Make a compress based on the prepared composition.

It is important to know that treatment with the listed methods is prohibited for diseases of the kidneys, gall bladder and liver

Fat tail fat

Fat tail fat is a dish consisting of a layer of fat that forms on the buttocks of a special breed of sheep. The structure of the dish is tender and soft.

In addition, lamb tail is distinguished by its beneficial properties; it contains a large amount of vitamins and nutrients. At home, you can quickly pickle it without much effort.

The fresh product has a characteristic taste of lamb and does not lose its properties when salted. This dish is served as an appetizer or aperitif.

The product contains high calorie and nutritional value, so it is recommended to consume the dish in the first half of the day. If you constantly include it in your diet, then over time the skin condition improves, hemoglobin and blood sugar levels normalize.

Chemical composition and calorie content of fat tail

Asian sheep breeds are called fat-tailed sheep because they have a special organ - the fat tail. It is located on the sacrum, covered with hair and hangs down like a bag. Fatty mass and nutrients accumulate in the fat tail. Rams use up their accumulated reserves when they cannot get food.

Fat tail fat helps sheep survive without food, just like hump helps camels. This is a very high-calorie product: 100 grams = 990 kilocalories. Fat tail contains the following beneficial substances:

acids - stearic, palmitic, oleic;
vitamins - A, D, E, B1 and beta-carotene;
minerals - sodium, selenium, magnesium, zinc, copper.

Raw lamb contains cholesterol, but in smaller quantities compared to pig or cow fat. Fat tail is denser than beef lard and melts at a higher temperature.

Benefits and harms

Lamb tail is a valuable food product; it is well absorbed by the human body. To realize all the benefits of fat tail fat, you need to look into its composition, which is rich in vitamins and minerals. The benefits of lamb tail are as follows:

B vitamins, especially B12, strengthen the cardiovascular system. These beneficial substances, paired with folic acid, help prevent strokes and heart attacks.
Beta-carotene increases the body's protective function and improves immunity.
Valuable vitamin E is involved in the body's metabolic processes and has a qualitative effect on the condition of the skin, hair, and nails.
In addition to vitamins, fat tail contains such useful chemical elements as iron, potassium, fluorine, iodine, zinc and phosphorus, which generally improve human physical health.
Fat tail fat is recommended for people with diabetes to regulate blood sugar levels and stimulate the pancreas.
Of all animal fats, fat tail fat contains the least amount of cholesterol, which is so harmful to blood vessels.

Along with the benefits, there is also harm from the abuse of this food product of animal origin. Harmful properties of fat tail fat:

Despite the low cholesterol content, an excess of this product in the diet can lead to blockage of blood vessels and the formation of plaques.
It is not recommended to consume fat tail fat for people with high acidity or digestive problems; this can lead to disruption of the gastrointestinal tract.
In the presence of gastritis, stomach ulcers, gallbladder pathologies, liver diseases, hypertension and other heart diseases, consuming fat tail fat can aggravate ailments.

Kurdyuk is not a dietary food product. Its calorie content is 897 kcal per 100 grams. When losing weight, it is advisable to exclude fat tail fat and replace it with high-quality butter or unrefined vegetable fats. During the period of gaining or maintaining weight, it is necessary to add the product in a minimal amount so as not to harm your health.

How to cook

For the first acquaintance, it is better to choose the fat tail of a young lamb, since lamb fat tail fat has a specific smell. Properly processed fat has virtually no odor and looks like cracklings. Before use, it is recommended to soak fat tail fat for several hours, preferably in cold water. In different countries they prefer to prepare this product in different ways.

For example, Adyghe people boil fat tail in boiling water, then cut the cooled product into thin slices. Serve boiled fat tail fat with bread and garlic sauce. To rid the product of a specific smell, it is marinated in spices, herbs, and wine. The fat is left for about 12 hours, then it can be easily grilled and smoked. When smoked, the product is stored slightly longer.

Gourmets prefer to dry fat tail or salt it like lard. The process of salting tail fat takes three days. It is rolled in salt, your favorite spices and sent to the refrigerator shelf under pressure. Before serving, wash the lard and cut into thin slices. Many oriental dishes are prepared using fat tail fat, one of which is pilaf.

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How to melt fat tail fat

Lamb lard is melted depending on the specific dish. If you need to add a little fat to first courses or mashed potatoes, it is better to melt it in a water bath. It is worth noting that the pieces must be small, otherwise the fat will take a long time to melt. To do this, you need to finely chop it or grind it in a meat grinder. For pilaf and fried potatoes, you can melt fat tail fat directly where the dish will be prepared, for example, in a cauldron, saucepan or frying pan.

Tips for choosing

Before you start smoking, you should buy fat tail fat. It is not recommended to take the first piece you come across.

In eastern markets this cut is found in huge quantities. And the price is affordable. This is very rare in Europe. As in some regions of Russia.

When choosing a fat tail, you should pay attention to its appearance:

a good, fresh and high-quality piece has a dense structure;
the fat has a uniform white color with pink streaks;
the smell is natural, not pungent, reminiscent of a young lamb;
the lard of poor quality or old animals is dry and yellowish, and their odor is rancid and unpleasant.

You can buy a large piece of fat tail, cut it into portions, and then cook it as desired or needed.

To ensure that lard retains its freshness and beneficial properties longer, it is recommended to add a little salt, then pack it in a sealed bag or plastic box and place it in the freezer.

Step-by-step cooking recipe

When it became clearer what the word “fat tail” means, it’s time to understand the stages and features of preparing this dish. But first of all, you need to understand whether this product is right for you, what its properties are and how not to make a mistake when purchasing.

In fact, it is fat that contains many vitamins and minerals. Due to its beneficial qualities, it is used not only as food, but also in folk medicine as an antioxidant or a warming rub to improve memory and circulatory system function. As you can see, in moderate quantities this product will not harm human health, but will only improve it.

There are two ways to prepare lamb fat tail at home: smoking and salting. These recipes make it possible to store the product for a long time without the risk of spoiling it. To smoke fat-tailed sheep fat, you will need the following basic ingredients: lard itself and a mixture of seasonings.

To prepare lard, you need to rinse it well, cut into pieces up to 5 cm thick and salt them well.
The second stage is smoking. In your home kitchen, this can be done using boiling water and liquid smoke placed in it. Place pieces of fat tail into a pan of boiling water and cook for half an hour.
After the product is cooked, it must be cooled. Next, each piece needs to be well rolled in a mixture of spices. This should be a mixture of salt with pepper and other spices, which will be evenly distributed over the entire surface of the ingredient.
The finished dish is sent to the refrigerator for a day, and then, if necessary, additionally rubbed with paprika.

To pickle lamb tail, the necessary ingredients will remain the same.

First, the main product requires defrosting if necessary, and then thorough rinsing and cleaning. After this it must be dried.
The next step is cutting the fat tail into small pieces. All this is done to ensure that the meat is well salted. If, on the contrary, you like large pieces, then to salt the whole lard you need to pierce it with a knife in several places.
It's time to start the salting process. Roll each piece very well in a mixture of salt, several types of ground pepper and other spices to taste. As a result, the fat should be coated with a layer of spices.
The finished dish is wrapped in foil or cling film and placed in the refrigerator for several days. That's it, the dish is ready; while eating, you need to store the fat tail in a cool room.

Perhaps the most popular option is lula kebab. By the way, this dish also came to us from Asia. In order to make it tasty and nutritious, you need to mix the lamb together with the fat tail to the consistency of minced meat. Then you need to add spices and mix everything well. It is best if you can fry the meat over an open fire like a shish kebab. When the lamb with fat tail gets a golden brown crust, it can be served.

Another method of using fat tail in the kitchen is to add it to vegetable or meat stews. To be more precise, butter or margarine is replaced with similar fat. For example, when cooking vegetables or meat in the oven, you can use a small piece of fat tail fat. When it melts under the influence of heat, it will reveal all its beneficial properties, and in the dish itself it will be possible to guess only subtle notes of its taste.

And the last, easiest way to cook is boiled fat tail, or dimi. It completely removes the smell and fat content of the product. To do this, the lard needs to be boiled well. Monitor the process and regularly check readiness; time varies individually and depends on the size and thickness of the piece.

The next step is to marinate the fat well. To do this, after cooking, you need to make deep cuts on the fat tail and put there a mixture of crushed pieces of garlic, salt and different types of pepper. Afterwards, the lamb fat is wrapped in cling film and placed in the refrigerator. That's all - the dish can be eaten after 10-15 hours.

As you can see, cooking lamb tail is quite simple. It is healthy and tasty both as an independent product and as one of the ingredients. So, if you have not yet become acquainted with this type of lard, now is the time. And if you have already tried it, then you can develop a habit and always have a small piece of fat tail in the refrigerator.

To learn how to cook lamb tail, watch the video below.

Today we’ll talk about how to marinate and salt lamb tail at home. By following the simple rules for preparing, salting and marinating lard described in the article, you can prepare a high-quality and tasty product no worse than store-bought.

Eat moderate amounts of fat and oil - WHO recommendation

You can view dietary recommendations for adults during the COVID-19 outbreak on the WHO official website. Here is an excerpt regarding fat.

Consume unsaturated fats (such as those found in fish, avocado, nuts, olive oil, soybean, canola, sunflower and corn oils) rather than saturated fats (such as those found in fatty meats, butter, coconut oil, cream, cheese, ghee butter and lard).
Choose white meat (such as poultry) and fish, which tend to be lower in fat, rather than red meat.
Avoid processed meats because they are high in fat and salt.
Where possible, choose low-fat or low-fat versions of milk and dairy products.
Avoid industrially produced trans fats. They are often found in processed foods, fast food, snack foods, fried foods, frozen pizza, pies, cookies, margarines and spreads.

Let us remind you that we have previously refuted information that ginger, garlic or sumac help against coronavirus. For new readers, we present an excerpt from that material. In fact, WHO only mentions ginger as a shelf-stable product, which is beneficial during quarantine. The WHO recommendation states that ginger, along with onions and garlic, are good foods that are generally inexpensive, readily available and have a longer shelf life and can be used to flavor a variety of dishes.

How to properly prepare lamb tail for salting?

If your product is from the freezer, then first defrost it at room temperature. Next, wash the lard and dry it. Now you can leave the fat tail in a large piece of 1-1.5 kg or cut it into strips 2-3 cm thick. You don’t need to do anything else.

How to properly salt lamb tail?

Prepare a mixture for salting fat tail. The following products are designed for 1 kg of lamb fat. Peel 1 large head of garlic, wash the cloves and chop the vegetable (squeeze through a press or chop). After this, take 1 tablespoon of any herbs, 0.5 teaspoon of curry, 0.3 teaspoon of black pepper and 3 tablespoons of salt (coarse or medium grind). You can add any spices. Mix all dry ingredients. Then proceed directly to the salting process itself. There are two options on how to do this correctly:

If you prefer to salt the fat tail in large pieces of 1-1.5 kg, then make frequent punctures in the product with a wide knife on both sides. Fill the resulting depressions with the pickling mixture. Now transfer the lamb tail into a deep glass or ceramic bowl. Rub the remaining salt and spices onto the surface of the lard. Then cover and refrigerate for 3-5 days. Brining time depends on personal preference;
If you have small pieces of lamb tail, simply roll them in the pickling mixture. After this, place the lard tightly in a plastic or glass container. Now cover with cling film or foil. Then put it in the refrigerator or cellar for 2-4 days.

After the salting time has passed, remove the lamb tail and clean it of any remaining salt. You can wash with cold water and dry. Slice thinly and serve. Since the product is quite fatty and nutritious, it is recommended to eat it in the first half of the day, but this, of course, is up to you to decide.

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