Lamb Rolls with Tail Fat
Lamb and fat-tailed sheep fat create a protein-rich base with a deep, savory flavor. A short freezing stage makes the rolls easy to portion before they are baked until browned.
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20 kg
Servings: 6 (1 serving ≈ 135 gram)
Digestion time: 6 hours
Complete protein: ✔
Partially freeze the lamb (600 g), slice it thinly, and tenderize it. Slice the fat-tailed sheep fat (200 g) thinly.
Season the lamb with table salt (5 g) and black pepper (2 g). Place the fat-tailed sheep fat on the meat and roll it into portions.
Wrap the rolls tightly in food film and freeze them for 60 minutes.
Slice the rolls into portions and secure them with toothpicks.
Bake the rolls in the oven at 200°C for 35 minutes, until done.
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