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.
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.