Lamb Stew with Tail Fat
Lamb and fat-tailed sheep fat provide complete protein and a rich, savory cooking broth. Long covered stewing makes the meat tender, while the liquid cooks away by the end.
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10 kg
Servings: 4 (1 serving ≈ 152 gram)
Digestion time: 6 hours
Complete protein: ✔
Cut the lamb (500 g) into portions. Cut the fat-tailed sheep fat (100 g) and lightly fry the lamb in the rendered fat.
Add water until it almost covers the meat, cover the pan, and stew over low heat for 210 minutes.
Add table salt (5 g), black pepper (2 g), and bay leaf (2 g) 35 minutes before the end.
Cook until the meat is tender and separates easily, and the liquid has cooked away.
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