Fat from grass fed lambs raised on pasture tastes clean and pure when rendered with none of the gamely aftertaste often associated with lamb fat. If you are seeking an excellent rendering fat from muscle meat try our lamb fat. This is a softer fat than the internal fat encasing the kidneys or heart.

You can use rendered fat as a replacement for fats in many recipes - the base for a roux or gravy, replacing part of the butter/shortening in biscuits or other savory breads, as a base to fry or saute other things