What is a mutton fat tail and where it is located, what does the benefit and harm look like
The fat tail fat has healing properties. It is used in cosmetology and cooking. Ghee is used in the preparation of pilaf, kebab and ordinary cutlets. Any dish gets a delicious lamb smell. Sheep fat is obtained from the carcass of a ram. But not every mutton fat is considered fat-tailed. What is a mutton fat tail and how it differs from ordinary fat should be considered in more detail.
The chemical composition and calorie content of fat tail
Asian sheep breeds are called fat-tailed, as they have a special organ - fat tail. It is located on the rump, covered with hair, and hangs down like a sack. Fat mass and nutrients accumulate in the fat tail. Sheep use up the accumulated supply when they cannot get food.
Sheep fat helps sheep to do without food, like a hump to camels. This is a very high-calorie product: 100 grams = 990 kilocalories. The fat tail contains the following beneficial substances:
- acids - stearic, palmitic, oleic;
- vitamins - A, D, E, B1 and beta-carotene;
- minerals - sodium, selenium, magnesium, zinc, copper.
Raw lamb contains cholesterol, but in a lower amount compared to the fat of a pig or cow. The fat tail is denser than lard and melts at a higher temperature.
Lamb fat varieties
The definition of "fat tail" refers only to raw fat from a fat tail. It is obtained mainly from the Central Asian, Dagestan and Karabakh rams. The largest body fat is also formed in the Hissar ram and reaches a weight of 55 kilograms. There are breeds in which the tail is overgrown with fat - Romanovskaya, Merino.
To get different varieties, the raw is reheated:
| Variety | Description |
| Higher | Melted fat tail fat, absolutely transparent |
| The first | It is obtained from melted fat from the tail, it is gray in color, but when melted it clears and becomes transparent |
| Second | Greenish-gray, smells like greaves under the influence of high temperature, becomes cloudy |
The darker and more turbid the mutton fat, the lower its grade. Fresh fat tail fat, when melted, looks and smells good. It is specially added to meat dishes to add lamb flavor. A foul product exudes an unpleasant odor.
Beneficial features
What are the benefits of fat tail fat:
- has a warming effect in respiratory infections, colds, relieves cough and sputum discharge in bronchitis;
- restores hormonal balance, eliminates insomnia and nervous tension accompanying menopause;
- replenishes the body's energy supply after intense sports training and physical labor;
- acts as an antioxidant, smoothes and tones the skin, melted fat helps in the treatment of dryness and frostbite;
- supports the pancreas, normalizes sugar levels in diabetes;
- thanks to vitamins and minerals in the composition, it increases immunity, reduces the risk of colds;
- improves appearance, strengthens hair and nails;
- stimulates blood circulation in the brain, serves as a prophylactic agent against stroke, improves memory, attention and preserves vision.
Lamb fat is included in a therapeutic diet for recovery from surgery and exhaustion. The product helps to establish lipid metabolism with general dystrophy and a lack of fatty tissue in the liver. The substances contained in the fat tail strengthen the cell membranes and protect them from malignant degeneration. The skin and tissues of internal organs are less susceptible to the action of free radicals and toxins, they lose moisture more slowly and fade. The fatty tail at the cellular level delays the aging of the body and protects against cancer. Regular consumption of lamb fat increases vitality and strengthens the nervous system.
Where is used
The fat tail is used in the field of beauty, health and in the culinary arts.
Cosmetology
The base of anti-aging creams is prepared from fat tail fat. When melted, it softens chapped skin and relieves inflammation. The skin is steamed before application. Lamb fat is quickly absorbed. It can be applied to face and body.
In home cosmetology, recipes for masks with the addition of fat tail fat are known:
- anti-wrinkle - add a tablespoon of mustard powder and honey to 3 tablespoons of melted product;
- to reduce sweating - mix 100 milliliters of ghee and 70 milliliters of freshly squeezed cranberry juice;
- for moisturizing - two tablespoons of infusion of rose petals or blueberry berries, add a teaspoon of melted fat and honey to the juice from one lemon.
Sheep fat is also used in the preparation of strengthening and nourishing shampoos, balms, hair masks. The fat tail is used in industrial and home soap making. Lamb fat is combined with palm, coconut, walnut and babassu butter, softens water and foams well.
Cooking
How to eat lamb fat:
- according to the Adyghe custom, they are boiled, cut into pieces, dipped in chilled garlic and yogurt sauce, and eaten with white bread;
- marinated in spices or wine for 12 hours and grilled;
- salted like lard;
- smoked with garlic, salt and paprika;
- dried in the fresh air covered with gauze, after keeping it salted for 2 days in the refrigerator and 5 days at room temperature.
Kurdyuk is part of the traditional dishes of the Arab and Central Asian countries. Eastern sweets are cooked with lamb fat. With its help, food is stored without a refrigerator. Meat coated with dense lard does not spoil in the heat.
Medicine
Fat-tailed compresses can help treat coughs. A three-layer gauze is moistened in a melted product, applied to the chest, back. Cover the top with a cloth or cling film and a blanket. The compress is removed after 2 hours.
Melted fat tail helps to cure dry cough: add a tablespoon of lard to a glass of warm milk and drink. Lamb fat with honey will enhance the healing properties of herbal infusions.
With the help of ghee, fat is brought down: a warm mass is applied to the skin and covered with a cotton cloth. The product is kept until it cools. Fat tail fat compresses are good for joint health. The frozen ghee is grated and applied to the hernia. With varicose veins, a freshly chopped fat tail is applied to the veins.
How to cook
A dish in which fat tail fat is traditionally used is pilaf.
For cooking you will need:
- rice - 200 grams;
- lamb - 1.5 kilograms;
- lamb bone - 500 grams;
- fat - 600 grams;
- carrots - 2 kilograms;
- onions - 500 grams;
- hot red pepper - 2 pieces.
Salt, pepper, add garlic and spices to taste. For a classic dish, take half a glass of cumin and black pepper.
How to cook:
- rinse the rice and hold it in salted water for half an hour;
- cut into pieces, melt the fat tail and put in a cauldron;
- finely chop the onion, add to the lard;
- put the bone to the fat and onions and quickly fry over high heat;
- remove the bone, put the meat in the roast and fry over medium heat;
- cut carrots into strips of 5 centimeters and 1 centimeter thick, put in a cauldron with meat;
- when the lamb and carrots are fried, add the caraway seeds and put the bone back in the dish;
- sprinkle with black pepper and salt;
- pour water so that its level is 2 centimeters higher than the meat;
- simmer the dish under the lid for an hour over medium heat;
- pull out the bone, garlic and pepper;
- put rice on top;
- pour hot water, add spices and simmer for another 30 minutes over low heat.
The cauldron is removed from the heat, wrapped in a towel and left for 40 minutes to completely boil the rice.
How to melt fat tail fat
Cooking steps:
- cut into cubes and mash with a blender;
- pour cold water and leave for 30 minutes to clear the product from accidentally trapped blood particles;
- pour the mixture into a heat-resistant bowl and put on a steam bath, you can also melt in a heavy-bottomed skillet in the oven. The fat tail melts at a temperature of 40-90 degrees;
- readiness is determined by a homogeneous liquid consistency and transparency.
The finished fat tail is put to cool. When the mass becomes warm, it is filtered through cheesecloth.
Contraindications and harm
The use of lamb fat is contraindicated in the following cases:
- tendency to be overweight, overweight, obesity;
- high blood cholesterol, atherosclerosis, heart and vascular disease;
- gastritis;
- ulcers of the stomach and intestines;
- colitis;
- liver disease, accompanied by stagnation of bile;
- skin prone to allergies.
Lamb fat is used with caution during breastfeeding. Indigestion and colic in babies are explained by the negative influence of the product. Fat can be introduced into baby food from nine months. If a child has diarrhea, nausea, apathy, he must be removed from the diet. Also, you should not put compresses on infants - irritation and allergies may occur on sensitive skin.
Selection and storage rules
The fat tail of young animals is suitable for culinary dishes, as it melts well, becomes clean and transparent, without lumps and sediment. His signs:
- dense fatty structure without meat veins;
- white with slight yellowness;
- light lamb flavor.
A dent remains on a fresh fat tail if you press the surface with your finger. You should not buy wrinkled, yellow, frozen or thawed food from the market. When melted, it will give off a strong odor that will ruin the dish or cosmetic. An old fat tail is identified by a smell with bitterness and a film on the surface. It is best to buy a fat tail, cut from fresh carcasses. Fat from fat tail sheep can be frozen and stored in the freezer for 4 months. It is also kept in a glass jar on the top shelf or refrigerator door.
