Author Topic: Rendered fat from lamb suet  (Read 2405 times)

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Offline Raw Rob

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Rendered fat from lamb suet
« on: June 11, 2009, 03:00:16 pm »
So I rendered some fat from lamb suet the other day, and it's much harder than beef fat at room temperature. I guess lamb fat has a higher melting point than beef fat? If it does, I wonder how this would affect it in regards to making pemmican with it. It would obviously be harder (maybe too hard), but I wonder if it would keep better. Has anyone else had experience with rendering fat from lamb?


 

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