What can be cooked from fat tail. How to salt lamb tail. Very tasty recipe, I recommend it! Application of lamb fat

Fat tail fat is the deposit in the back of a sheep's tail. Animals “fed up” it in the summer in order to use it up on frosty days. But not every ram has a fat tail. As a rule, in Central Asian animals its weight sometimes reaches half of the entire carcass. Asians prepare traditional dishes from fat tail: dolma, manti, lula kebab, pilaf, khanum, mash-atalu and shish kebab.

They also use fat tail fat as a medicine to treat many diseases, such as wen. Take a teaspoon of lard and melt it. The bulge is lubricated with this mixture. Melted fat tail fat must be cooled before application. The procedure is carried out daily until the wen disappears.

Fat tail fat: benefits

An indispensable product in the treatment of colds. With its help, you can quickly clear the airways of mucus, as well as cure tracheitis, bronchitis and bronchopneumonia.

In alternative medicine, lard is recommended for use in cases of liver dystrophy and fat metabolism disorders. To do this, you need to thoroughly grind the tail fat all over the chest, and also apply the ointment to the back, legs and feet in an even layer. Chopped garlic is first added to the lard. This procedure can be done even for small children as a warming and warming agent. The product does not cause allergies and is natural.

At severe pain in the throat, use it internally. Lard is mixed with warm milk and drunk several times a day, but not everyone likes this method and can cause a gag reflex. You can make a more tasty and healthy mixture. Grind the lard in a meat grinder along with lemon zest, add raw eggs, honey and a glass of cognac. Take 10 grams half an hour before meals. (tablespoon).

Fat tail fat is added to weight loss medications. “But how can you lose weight with lard, because it’s very high in calories?” - you ask. To do this, take a small piece of fat and dilute it with plenty of water. Then shake evenly until the substance is completely dissolved. As a result, there are a couple of dozen particles of fat per gram of water. Of course, biological food supplements contain additional substances that promote the breakdown of fat deposits.

Fat helps deal with heel spurs. Combine the raw egg with the shell with fat tail lard (100 g), add the same amount of vinegar essence. Leave the resulting mixture in a dark place until it becomes homogeneous (for a day). Soak gauze with the prepared healing ointment and apply to the spur. Put a sock on top and go to bed. Do this procedure for a week, and your heels will become smooth and soft.

For varicose veins

Slices of fat are applied to the damaged veins and secured with a gauze bandage. You need to change the lard once a day. A positive effect is observed after about a month.

We treat sore joints

Compression bandages are made from melted fat tail fat for the night. To do this, liquid fat is placed on paper, applied to the sore joints, and tied with a woolen scarf on top. A little honey is added to the medicinal mass to warm it up.

For mastitis, you can also use fat tail fat. You can buy it at meat markets, in stores where lamb is sold.

Lamb fat - benefits and harms

The dislike of many people for lamb fat is based on the specific taste of this product. However, when deciding on the use of lamb fat, it is advisable to rely on its benefits and harms.

Benefits of lamb fat for the body

Lamb fat in cooking

The fat tail is a large fatty deposit in the tail area of ​​sheep. It is not eaten as an independent dish, but is used as an addition to some others. For example, for barbecue. So, if you have such a delicacy as fat tail, feel free to grab your family and friends and go straight to the dacha for barbecue!

Lamb fat is a voluminous fat deposit that forms in the tail region of a ram. In eastern countries, fat tail is considered a valuable product, which is heated and used for cooking. various dishes– pilaf, kebabs, manti, etc. The benefits and harms of lamb fat sometimes become a topic of discussion between nutritionists and doctors, however positive traits the product is invariably outweighed.

The benefits of lamb tail

The fat tail is not formed in any ram, but only in individuals of a certain breed. Due to the fact that fat-tailed sheep fatten their fat on clean pastures, their meat and fat contain a large number of useful substances - vitamins, micro- and macroelements, fatty acids. Another important factor in favor of lamb tail is the absence of toxins in it, because... These animals are raised according to centuries-old traditions, excluding various growth additives and antibiotics.

If you engage in energy-intensive sports or physically demanding work, lamb tail can give you strength for long-term activity, because it contains 900 kcal per 100 g. However, you should not consume it while on.

The fat tail is widely used in folk medicine. Lamb fat is used to treat many diseases of the respiratory tract (tracheitis, bronchitis, bronchopneumonia), baldness, burns and abrasions, as well as weak potency. In cosmetology, fat tail fat is used to prepare anti-aging creams and ointments.

Opponents of eating lamb tail primarily criticize this product for its high calorie content and the danger of clogging blood vessels with harmful cholesterol. However, in Central Asia, where fat tail is traditionally added to almost all non-sweet dishes, the percentage of people with atherosclerosis is much lower than in Europe. Of course, if you consume lamb tail in large quantities and neglect physical activity, this product will be harmful to your health. But with a moderate diet and good activity, there are only benefits.

Irina Kamshilina

Cooking for someone is much more pleasant than cooking for yourself))

Content

When they see the original name, people often wonder: what is fat tail, what dishes can be prepared based on it? This is a unique product of animal origin, thanks to which even the most ordinary dish will acquire a rich taste. In addition, fat tail is known not only in the field of cooking, but also in other spheres of human activity.

What is fat tail

From animal anatomy, the fat tail is a rounded subcutaneous fat deposit near the tail of rams of a special “fat tail” breed. Do not confuse fat tail fat with internal fat, which is deposited on internal organs. Depending on the weight of the carcass, a fat tail can weigh up to 30 kg, the average is 5-10 kg. Like camels, fat-tailed sheep store fat in order to extract energy from previously stored reserves during dry periods.

On top, the fat tail has a thick coat with long, coarse hair. The deposit consists of two symmetrical halves separated by a tail. The size of the fat tail sheep depends on the favorable conditions for fat deposition: the salinity of the local soil where the sheep live, and the characteristics of the vegetation on it, and how suitable the grass is for feeding the fat tail sheep.

Benefits and harms

Lamb tail is a valuable food product; it is well absorbed by the human body. To realize all the benefits of fat tail fat, you need to look into its composition, which is rich in vitamins and minerals. The benefits of lamb tail are as follows:

1. B vitamins, especially B12, strengthen the cardiovascular system. These useful material paired with folic acid are the prevention of strokes and heart attacks.
2. Beta-carotene increases the body's protective function and improves immunity.
3. Valuable vitamin E is involved in the body's metabolic processes and has a qualitative effect on the condition of the skin, hair, and nails.
4. In addition to vitamins, fat tail contains such useful chemical elements as iron, potassium, fluorine, iodine, zinc and phosphorus, which generally improve human physical health.
5. Fat tail fat is recommended for people with diabetes to regulate blood sugar levels and stimulate the pancreas.
6. Of all animal fats, fat tail fat contains the least amount of cholesterol, which is so harmful to blood vessels.

Along with the benefits, there is also harm from the abuse of this food product of animal origin. Harmful properties of fat tail fat:

1. Despite the low cholesterol content, an excess of this product in the diet can lead to blockage of blood vessels and the formation of plaques.
2. It is not recommended to consume fat tail fat for people with high acidity or digestive problems; this can lead to disruption of the gastrointestinal tract.
3. In the presence of gastritis, stomach ulcers, gallbladder pathologies, liver diseases, hypertension and other heart diseases, consuming fat tail fat can aggravate ailments.

Kurdyuk is not a dietary food product. Its calorie content is 897 kcal per 100 grams. When losing weight, it is advisable to exclude fat tail fat and replace it with high-quality butter or unrefined vegetable fats. During the period of gaining or maintaining weight, it is necessary to add the product to minimum quantity so as not to harm your health.

Methods of application

Images of fat-tailed sheep were found on kitchen utensils and mosaics of ancient Sumerian cities as early as 3000 BC. e. Kurdyuk was mentioned in the Bible as an object of sacrifice. Fat tail fat does not solidify when room temperature, it is used to prepare many oriental dishes. It is also used to make soap and prepare some types of sweets and tea.

Pieces of fat tail skin, pre-fried, are served as an appetizer before the main course. This type of fat is used for storing meat in hot conditions, due to the lack refrigeration equipment. Modern medicine has a negative attitude towards fat tail fat; the main argument against it is the presence of cholesterol in its composition.

Traditional medicine stands in contrast to it. Our grandmothers also used fat tail to treat many diseases, including colds. Lamb fat is used to treat respiratory diseases such as bronchitis, tracheitis and bronchopneumonia. In addition, they treat baldness, burns, and weakened potency. With this folk remedy, like fat tail fat with vinegar essence, plantar warts are removed. In cosmetology, this type of fat is used to prepare anti-aging creams and ointments, because fat tail fat contains natural lanolin.

How to cook

For the first acquaintance, it is better to choose the fat tail of a young lamb, since lamb fat tail fat has a specific smell. Properly processed fat has virtually no odor and looks like cracklings. Before use, it is recommended to soak fat tail fat for several hours, preferably in cold water. IN different countries They prefer to prepare this product in different ways.

For example, Adyghe people boil fat tail in boiling water, then cut the cooled product into thin slices. Serve boiled fat tail fat with bread and garlic sauce. To rid the product of a specific smell, it is marinated in spices, herbs, and wine. The fat is left for about 12 hours, then it can be easily grilled and smoked. When smoked, the product is stored slightly longer.

Gourmets prefer to dry fat tail or salt it like lard. The process of salting tail fat takes three days. It is rolled in salt, your favorite spices and sent to the refrigerator shelf under pressure. Before serving, wash the lard and cut into thin slices. Many oriental dishes are prepared using fat tail fat, one of which is pilaf.

How to melt fat tail fat

Lamb lard is melted depending on the specific dish. If you need to add a little fat to first courses or mashed potatoes, it is better to melt it in a water bath. It is worth noting that the pieces must be small, otherwise the fat will take a long time to melt. To do this, you need to finely chop it or grind it in a meat grinder. For pilaf and fried potatoes, you can melt fat tail fat directly where the dish will be prepared, for example, in a cauldron, saucepan or frying pan.

Recipes with fat tail

Today you can find many dishes with the addition of fat tail. This unique product adds flavor to food. It is mainly used for cooking meat dishes, sometimes added to vegetable stews to enrich the flavor. Choose dishes from lamb tail that are ideal for your taste, please your friends and loved ones with delicious and satisfying food.

How to salt fat tail

• Time: 4 days.
• Number of servings: 20 persons.
• Calorie content of the dish: 829 kcal per 100 grams.
• Purpose: for a snack.
• Cuisine: oriental.
• Difficulty: easy.

To taste and appearance salted lamb tail resembles the more familiar lard. However, there are some differences in taste qualities and the aroma of the dish. The composition of the spicy mixture for pickling is allowed to be very diverse, based on your culinary preferences. Salted fat tail fat is a high-calorie food product, so it is best to consume it in the first half of the day. The fat tail is served with bread as an appetizer.

Ingredients:

• lamb tail – 1 kg;
• salt – 75 g;
• spices– 25 g;
• curry – 3 g;
• ground black pepper – 3 g;
• garlic - 1 head.

Cooking method:

1. If the fat is frozen, defrost it. Rinse under cold water raw materials, dry.
2. Cut the lamb fat into several pieces. If you prefer salting in large pieces, then pierce the whole fat tail with a wide knife so that it is well salted inside.
3. Mix all spices thoroughly.
4. Roll the tail fat in the spice mixture.
5. Place the workpiece on the bottom of a glass or plastic container, wrap it with cling film or foil.
6. Place on the refrigerator shelf for 3-4 days.
7. Before serving, be sure to remove excess salt and spices from the lard.
8. The product should be stored in a cool place.

Lula kebab

• Time: 40 minutes.
• Number of servings: 4 persons.
• Calorie content of the dish: 299 kcal per 100 grams.
• Cuisine: oriental.
• Difficulty: easy.

Long-livers of the East claim that the guarantee of their health and well-being lies in special food products, among which is fat tail. Lula kebab is a national dish in the Caucasus, Central Asia, and Turkey. One of the ingredients is lamb fat, which gives the whole dish a special taste and aroma. Zira and coriander are spices that go perfectly with lamb pulp; you can adjust their quantity at your discretion.

Ingredients:

• lamb pulp – 500 g;
• fat tail – 150 g;
• coriander – 20 g;
• zira – 20 g;
• salt – 5 g;
• onions – 2 pcs.;
• ground black pepper – 2 g.

Cooking method:

1. Traditionally, lamb with fat tail is chopped into minced meat with a sharp knife, but this is a very long and painstaking work that only real professionals in this matter can do. To speed up the cooking process, you can use a meat grinder or blender.
2. Add spices to the minced meat and “beat” it with your hands for some time so that it is saturated with air and enriched with the aroma of spices.
3. The mixture must be tested for strength so that it does not collapse during frying. To do this, you need to roll one sausage and place it on a skewer. If the minced meat holds well, then you can start frying, otherwise you need to knead it further or add one chicken egg.
4. Wet your hands with water, form a meat patty weighing approximately 150 grams and distribute evenly on a skewer.
5. Fry lula kebab over coals until golden brown on all sides.
6. Serve the dish with freshly sliced ​​vegetables and plenty of herbs.

Stewed fat tail with vegetables

• Time: 30 minutes.
• Number of servings: 4 persons.
• Calorie content of the dish: 153 kcal per 100 grams.
• Purpose: for lunch, dinner.
• Cuisine: oriental.
• Difficulty: easy.

A stew of vegetables stewed in fat tail is a hearty dish that can become a full meal. According to the recipe, the stew is prepared from fresh cabbage; you can use a mixture of fresh and pickled cabbage leaves, or just sauerkraut. If you decide to choose the latter option, then it is better to pre-soak the pickled cabbage leaves in water to get rid of excess salt.

Ingredients:

• fresh cabbage – 1 kg;
• fat tail – 250 g;
• green onions– 50 g;
• cumin – 5 g;
• tomatoes – 4 pcs.;
• onion – 1 pc.;
• salt - to taste.

Cooking method:

1. Finely chop the fresh cabbage, add salt, and crush it a little with your hands.
2. Cut the lamb fat into small pieces and heat it in a frying pan.
3. Fry the finely chopped onion in melted fat until golden brown.
4. Place the cabbage in the pan.
5. Pour boiling water over the tomatoes, remove the skin, cut into medium cubes, and add to the rest of the vegetables.
6. Following the tomatoes, add green onions cut into rings and season with spices.
7. Add some liquid if necessary.
8. Serve the stew warm as a separate dish.

Honey tail

• Time: 30 minutes.
• Number of servings: 2 persons.
• Calorie content of the dish: 830 kcal per 100 grams.
• Purpose: for a snack.
• Cuisine: oriental.
• Difficulty: easy.

Similar to Ukrainian national dish“Lard in chocolate” there is a honey tail - food for true gourmets. According to this recipe, fat tail heat goes through two stages of heat treatment: it is first boiled, then caramelized in a frying pan. The dish is served with salty food; it enhances its taste. For preparation, it is best to use liquid flower honey. Fat tail slices turn out to be very tender, with a subtle specific aroma.

Ingredients:

• fat tail – 200 g;
• honey – 20 ml.

Cooking method:

• Boil the lamb fat in salted water; it should reduce in volume by almost 2 times.
• Cut the slightly cooled water piece into thin slices.
• Using a pastry brush, brush each slice with liquid honey and fry in a frying pan on both sides.
• Serve as an appetizer or accompaniment to the main course.

Video

Lamb lard, or tail fat, is an indispensable ingredient in Central Asian cooking. In Russia this product is not very popular. Our compatriots are not so fond of lamb, give them pork. Few people know about the valuable properties and nutritional value of fat tail, perhaps for this reason they do not use it. First, let's figure out what this is food product and in what part of the animal it is located.

"Kurdyuk" translated from the Tatar language means "tail". As you may have guessed, large fat reserves are located in the rear of the ram. It should be noted that such “wealth” is awarded to a special type of sheep. These are quite large animals weighing up to 70 kg. They are bred in many countries, including Russia, the Caucasus, and Asia. The size of fat reserves mainly depends on the region of residence of the breed.

The product is used as a mandatory component in the preparation of meat and vegetable treats. Some cooks pre-melt the lard and fry it in it. various products. It makes delicious Uzbek pilaf, basma, manti and other delicacies. A couple of Asian recipes based on lamb lard will be given below. We will also find out why tail fat is so unique and what properties it has.

The benefits of lamb lard

Eastern people valued lard for therapeutic effect. It was a life-saving remedy for colds. Melted fat was applied to the sternum area for respiratory pathologies, including coughing, and compresses were applied to the back. Even our ancestors did not ignore this product. Fat tail fat was mixed with hot milk and consumed orally, thus clearing the lungs of phlegm.

The anti-inflammatory properties of lamb fat have been tested and proven by practice. This is a natural remedy for strengthening defenses, especially during influenza and ARVI epidemics. It has been established that it contains several times less cholesterol, unlike pork fat. However, you should not abuse the dosage, especially for people with pathological heart diseases. Fat tail fat is contraindicated for diseases of the liver, blood vessels, and gall bladder.

As for external use, there are practically no restrictions. Melted lard - indispensable assistant in the fight against wen. It is heated in a water bath, applied to the affected area, covered with a bandage. The compress is not removed until the “medicine” has completely cooled. Fatty ointment is used for sore joints, dry skin, and frostbite. On frosty days, the face can be protected safely, effectively and natural remedy. According to homeopaths, fat tail fat prolongs youth, prevents early formation of wrinkles and makes epithelial tissue smooth.

Asian Recipes

Now we will delight you with national Central Asian treats, which, if desired, can be prepared at home. The first dish will be basma - a fragrant, satisfying dish of the Uzbek people. It turns out incredibly tasty over a fire; if this is not possible, make the dish on the stove from the listed ingredients. Set of animal products:

• a kilogram of young beef on the bone;
• tail fat (200 grams).

Fresh vegetables needed:

• tomatoes (4 pcs.);
• onions - two heads;
• two large carrots;
• eggplant;
• bell pepper (3 pcs.);
• potato tubers (8 pcs.);
• ½ head of white cabbage;
• two heads of garlic;
• chili pepper (optional);
• dried basil, cilantro, dill;
• aromatic seasonings: coriander, ground cumin, black pepper.

Step by step guide

This dish requires a deep cauldron with thick walls. Chop the lamb fat, cover the bottom of the dish with it, and place pieces of meat on top. Pepper and salt. Cut the onion into half rings and completely cover the ingredients. Don’t worry, the product will completely dissolve during the simmering process. The next layer is tomato slices sprinkled with basil.

Cover with carrot cubes and sprinkle with cumin. Cut the eggplants into thin slices (you can use zucchini) and place them in a cauldron. Lay on top Bell pepper, then chopped garlic and chili. Chop the cabbage, knead with salt, and spread in a thick layer. The final link will be chopped greens.

In order for all the products to cook evenly, you need to weigh the cauldron down with something heavy, such as a baking sheet. After boiling, reduce the heat and simmer for 2.5-3 hours. At the end of cooking, remove the cabbage and boiled peppers from the cauldron - they have served their purpose. Gently mix all the ingredients and enjoy the delicious dish!

Mashkhurda - Uzbek stew

Ingredients:

• beef or lamb (500 g);
• fat tail fat (150 g);
• mung bean (300 g);
• rice (300 g);
• vegetables: onion, two carrots, three tomatoes;
• spices: ground red pepper, dried basil, cumin, turmeric, coriander, Bay leaf, barberry

Sequencing

Cut the meat into small cubes. Fry lamb fat along with beef and onions. Peel the tomatoes, cut them into circles, and place them in a cauldron with meat. Add all the spices. After 5-10 minutes, add the carrots (you can grate them). Let it simmer for a few minutes, add mung beans, and fill with water (2.5-3 liters).

When the cereal bursts, after about half an hour, add the rice. Simmer covered for 15 minutes. Leave the mashkhurda in the refrigerator for 8-10 hours to thicken the dish. Serve with fermented milk drinks (kumys, ayran, kefir). Believe me, the treat will provide an unforgettable taste pleasure.

Let's finish here. From the material you learned how much beneficial fat tail fat contains. The benefits and harms of lard depend on individual indicators.

The first known mention of fat-tailed sheep dates back to 3000 BC. Their image was found in Sumerian mosaics. It is written about fat tail in the Bible.

This lamb fat has many interesting and beneficial properties for humans. It does not harden at room temperature, which allows it to be used as a natural preservative. It also has anti-inflammatory properties and is an excellent antioxidant. In folk medicine, it is widely used as a warming rub, and is also taken orally for diseases of the respiratory tract and fatty degeneration.

100 g of this product contains 897 kcal. This is the richest source of saturated and unsaturated fatty acids: 30% stearic acid, as well as lauric, myristic, butyric, palmitic, etc. It contains the mineral trace elements sodium, copper, magnesium, zinc and selenium, natural lanolin, vitamins A, B1, E .

Fat tail fat promotes the synthesis of hormones, restoring their balanced content in the body, the absorption of vitamins and the construction of cell membranes. It improves memory and stimulates cerebral circulation. Recommended for women suffering from infertility and hormonal imbalance during menopause. Eastern peoples consider it an indispensable remedy for increasing potency and longevity. Cosmetologists actively use fat in creams and ointments to rejuvenate skin and hair growth.

Fresh lamb tail can be stored in the refrigerator for no more than 4 months. It can be served as an appetizer or as a separate dish with hot vegetables.

How to smoke a lamb tail

The entire process consists of three main parts: preparation, smoking and finishing. And if you do the first and third parts at home, then for the second you will need a smokehouse. And it’s best to work with it in nature.

Preparation

Before smoking lamb tail, it must be salted. The most interesting thing is that there is never too much salt in this recipe. You simply cut the lard into 3-4 cm thick pieces and then roll them in salt. Try to ensure that there are no places on the pieces that are “clean” from salt. Sprinkle on the bottom of the dish (plastic tray, glass jar, enamel pan, etc.) layer of salt, place the fat tail tightly and sprinkle salt on top again. Cover and refrigerate for 4 days.

The second way to prepare fat tail is to salt the entire piece. For this recipe you will have to prepare all the spices you like (dill, garlic, paprika, etc.). Take advantage of the fact that the consistency of the lard is soft and tender, pierce it with a wide knife and push the spices mixed with salt inside. At the end, sprinkle the entire piece with salt and leave it like that at room temperature for 2 days. Then transfer it to the refrigerator for another 3 days.

Smoking

For this you will need a smokehouse and alder chips.

1. Wipe off the salt from the pieces and place on a wire rack. If you are going to cook a smoked whole lamb tail, then tie it with twine or pack it in a special net.
2. Leave them for half an hour to an hour while you refuel and light the smoker, so that they dry out a little.
3. Place the grill with pieces in the smokehouse for 3 hours, hang the whole fat tail for 6 hours.
4. Adjust the smoke temperature to 60 o C.
5. Remove the smoked fat tail and leave to dry for 1 hour.

Observe strictly temperature regime. If the temperature is less than 60 o, the lard will not be smoked; if it is more, it will melt.

Finishing

Cool the smoked fat tail and roll the pieces in a mixture of paprika and red hot pepper. Refrigerate the finished delicacy again for at least 2 hours. You can store the finished fat tail in the refrigerator for up to 4 months.

Smoking at home without a smokehouse

At home, lamb tail can be smoked using “liquid smoke”. Of course, this will only be a distant imitation of smoking, but the end result will be no worse than using a smokehouse.

You will need:

• fat tail fat - 1 kg;
• water - 1.5 l;
• coarse rock salt - 2 tbsp;
• fine salt - 1 tbsp;
• “liquid smoke” - 3 tsp;
• spices;
• garlic - 4 cloves.

The fat tail must be cut into slices 2-3 cm thick, but without cutting to the end so that the piece does not fall apart.

1. Bring water to a boil, dissolve coarse salt and “liquid smoke” in it.
2. Place the cut piece in water and cook after boiling for half an hour.
3. Remove from water and cool.
4. Rub the entire surface of the lard with fine salt, black pepper and crushed garlic.
5. Place in the refrigerator for 8 hours.
6. Cut the fat tail into pieces.
7. Roll the pieces in a mixture of paprika and red hot pepper.
8. Place in a dry container.

In this form, fat tail can be stored in the refrigerator for 4 months, and in the freezer - twice as long.

Almost every resident of Central Asia or the Caucasus has their own special way of cooking delicious dish from unusually healthy fat tail fat. If you know any interesting recipe smoking or just some culinary secret, be sure to write about it in the comments.