lamb fat pastry

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Gerry

lamb fat pastry

Roast a shoulder of lamb the other day, made lamb stock with bones etc, chilled and used the fat on top to make shortcrust pastry for a lamb pie. It was lovely. Does anyone else do this? Or what do you do with the fat? Please don't report me to the Food Police!

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Lind

Lamb Fat Pastry

Sounds sensible and tasty to me Gerry.

Lind

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Liz from Cumbria

The food police...

should be applauding you for not wasting anything Gerry. I think you should continue to educate the rest of us because I wouldn't have thought of using the fat in pastry. It's one of those things that seem so obvious - when someone points it out!!

Always learning something on here, love it.
xx

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JAMES

Food police.

Makes perfect sense to me Gerry. Why waste something that can be used?

I would think lamb fat made the pastry quite "lamby" if you know what I mean, but as it was being used for a lamb pie, thats no problem in the slightest. As you know, I don't like lamb, so would not do it myself, but I agree with you entirely.

I don't spend Marcs hard earned money on food, to see it end up in the bin, and I know you feel the same as me. Of course, there is also the issue with half the world not having enough to eat, yet in the UK, a third of all food we buy goes into the bin. Well not in our households Gerry!!!!!

I salute you darling! The food police have released you without charge!

XXX

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Gerry

pastry

Thanks for saying nice things. I have used fat from other roasts as pastry and they all work, though mostly they get used for roasties etc. Like James, I don't go for throwing food out. BTW Garden birds get meat after stock's made.

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.

Lamb fat pastry

Well we use lard in pork pies so why not lamb fat in lamb pies!

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sandra

Lamb fat

Good on you Gerry.
Have to admit never used any "home made " fat for pastry but will give it a go. Like you, kept for spuds, either roast or saute.

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Gerry

goose fat

Home-made goose fat pastry is lovely and short. Can also use for raised pies.

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Bobbie in Perth WA

Lamb fat pastry

Thank you so much! I roasted a lamb shoulder last night and had just enough left-over meat and veggies to knock up a couple of pasties for lunch. I wondered about using the lamb fat for the pastry, so googled it and came up with your post. I would normally use half butter, half lard, so I replaced the lard with lamb fat. The pastry was so easy to work with and the end result was delicious! Not sure whether it will be obvious, but I am in Perth, Western Australia, so your advice had gone global! Thanks, again

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Welshcookie

Lamb fat

When I roast lamb I pour the fat and juice into a ramekin which I store in the freezer, then the next time I roast lamb - at least once a month - I put the fat with the roast, for the roast potatoes, and the jelly is used in the gravy.

I do this with beef, pork and chicken, keeping all the fats in separate ramekins.

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Pan-tastic

lamb fat pastry

Welsh Cookie, I do the same and I sometimes use the jelly to add flavour to ragus and also to form the base of a sauce if we are doing something like sausages with onion and and red wine gravy

Gave me quite a turn to see Gerry's name as a poster again but great that her wonderful ideas about home cooking are still making a difference

 
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