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Thread: Quality of lamb fat page

  1. #1
    racingsnake's Avatar
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    Quality of lamb fat

    Primal Fuel
    Today I got from the butcher what is effectively 'lamb ribs'. The great thing about it is it has a massive layer of fat on it, just like a good pork belly. The cut is called 'lamb breast' here in the UK.

    I've slow roasted it (typing that is making me salivate!) and poured off the fat that came off it to keep and use.

    I'm pretty excited about this because the whole 'breast' cost me 2.50 and looking at it, there's probably 4 big meals in it, plus the drained fat.

    But I thought I'd better check on what exactly I was eating first, so I popped over to nutritiondata to check the quality of the fat and found:

    Saturated fat: 52%
    Monounsaturated: 39%
    Polyunsaturated: 3.5% (2.3% omega 6, 1.2% omega 3 giving a ratio of about 2:1)

    I don't know where the other 6% went...?!

    So to me, that looks like a pretty nice breakdown. What do you think? Am I onto a winner with my super-fatty super-cheap breast of lamb?

    (Already part of me is thinking "Shhhh.... don't tell anyone". After all, lamb shanks used to be cheap too.)
    Last edited by racingsnake; 09-27-2010 at 01:49 PM.

  2. #2
    Stabby's Avatar
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    Congugated Linoleic acid would be the 6%. It's good for you.

    And yes you have picked a winner. Lamb fat has relatively little polyunsaturated fat which makes it a good choice. I think that beef fat is better, but lamb is up there.
    Last edited by Stabby; 09-27-2010 at 01:57 PM.
    Stabbing conventional wisdom in its face.

    Anyone who wants to talk nutrition should PM me!

  3. #3
    racingsnake's Avatar
    racingsnake is offline Senior Member
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    Thanks Stabby, that's nice confirmation - especially seeing the size of the pot of lamb fat I've got in the fridge.

  4. #4
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    I love breast of lamb but - I don't like lamb fat. While I love anything cooked in pork or beef fat - or duck, or chicken - I just can't take food cooked in lamb fat.

    Some great recipes for breast of lamb - like here

    http://uktv.co.uk/food/recipe/aid/595342

    I used to make thi a lot but - it uses bread crumbs. I might try it with ground up pork cracklings as the coating...

  5. #5
    FlamingAndromeda's Avatar
    FlamingAndromeda is offline Senior Member
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    I love me some lamb ribs!!! I just throw them in a pan and fry them as is...soft and juicy...and don't break the grocery budget!!

  6. #6
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    I got something similarly cheap - a rolled lamb breast for about 3....i'm going to crock it.

    mmm...
    Scottish Sarah

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  7. #7
    racingsnake's Avatar
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    Man, you're going to end up with a serious layer of fat on top of that Sarah. Hey, if you lift it off and freeze it, you've got yourself a lolly!

  8. #8
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    heehee - really? what's the best way to cook it then? roast?
    Scottish Sarah

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  9. #9
    racingsnake's Avatar
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    Gawd, I dunno. I'd imagine it will be delicious in the slow cooker, but I'm big on roasting for the crispy fat effect. As an aside, we discovered our 3 year old has a rabid affinity for the sloppy white fat you get in a lamb breast. We just sat and watched as she hoovered great gobs of the stuff left on the plate by her mum (who ain't quite so rabid about the fat).

  10. #10
    queen_sheba's Avatar
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    see...KIDS KNOW!!

    It's us (not us Primal, I mean us as a nation!) that are feeding them all sortsa junk - coco pops, that sort of rubbbish and they get out of the desire to eat proper real food!
    Scottish Sarah

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