In Australia where lamb is more common than in the US, it'd be pretty easy to keep the fat after roasting a lamb shoulder, or to freeze the fatty offcuts from forequarter chops and render them after I had enough.
Lamb is quite popular down here in Australia. I usually keep some rendered fat from my roasts etc. Sometimes I cook other meats with it and it adds heaps of flavour. I do that with pork fat as well.
if you have a good butcher they might be able to get you some that you can render, but its a hassle. I've done this for beef fat to make some british pie things.
You need sheep with tail fat like this: https://en.wikipedia.org/wiki/Tail_fat
In Australia where lamb is more common than in the US, it'd be pretty easy to keep the fat after roasting a lamb shoulder, or to freeze the fatty offcuts from forequarter chops and render them after I had enough.
Lamb is quite popular down here in Australia. I usually keep some rendered fat from my roasts etc. Sometimes I cook other meats with it and it adds heaps of flavour. I do that with pork fat as well.
I was able to get some tail fat from a halal butcher. But never seen lamb fat anywhere else
if you have a good butcher they might be able to get you some that you can render, but its a hassle. I've done this for beef fat to make some british pie things.
Easy... Just go to a Trader's Joe, and get a lamb leg and roast it....
Lamb is usually the red meat of choice, other than pork, almost everywhere besides the US.
You should visit Europe.
We do eat a lot of lamb in Southern Europe.
Or Japan, or Canada, or Argentina, or Brazil, or Chile, or...
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I was there for two months a month ago. Is it a lot of beef? I couldn’t really tell I remember a lot of pork and fish and chicken.
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I cant see why.