What is a sheep's fat tail: where is it and what does it look like, benefits and harms

Table Of Contents

Chemical composition and caloric content of fat tail
Lamb fat varieties
Useful properties
Where apply
How to cook
How to melt tail fat
Contraindications and harm
Rules for selection and storage

Fat tail fat has healing properties. It is used in cosmetology and cooking. Melted raw meat is used in the preparation of pilaf, kebab and ordinary cutlets. Any dish acquires an appetizing smell of lamb. Fat tail fat is obtained from the carcass of a ram. But not every mutton fat is considered fat-tailed. What is mutton fat tail and how it differs from ordinary fat should be considered in more detail.

Chemical composition and caloric content of fat tail

Asian breeds of rams are called fat-tailed, as they have a special organ - fat tail. It is located on the sacrum, covered with wool and hanging down like a sack.Fat mass and useful substances accumulate in the fat tail. Rams use up their stock when they cannot get food.

Fat tail fat helps sheep to go without food, like a hump to camels. This is a very high-calorie product: 100 grams=990 kilocalories. Fat tail contains the following useful substances:

acids - stearic, palmitic, oleic;
vitamins - A, D, E, B1 and beta-carotene;
minerals - sodium, selenium, magnesium, zinc, copper.

Raw mutton contains cholesterol, but in a smaller amount compared to pig or cow fat. Kurdyuk is denser than beef lard and melts at a higher temperature.

Lamb fat varieties

The definition of "fat tail" refers only to raw fat from a fat tail bag. It is obtained mainly from the Central Asian, Dagestan and Karabakh breeds of sheep. The largest fat deposit is also formed in the Hissar ram and reaches a weight of 55 kilograms.There are breeds whose tail is overgrown with fat - Romanovskaya, Merino.

To get different varieties, the raw material is melted:

FirstProduced from melted fat from the tail, it is gray in color, but when melted it clears and becomes transparentSecondGreenish-gray in color, smells of greaves when exposed to high temperature, becomes cloudy

Variety	Description
Highest	Molten tail fat, absolutely transparent

The darker and cloudier the mutton fat, the lower its grade. Fresh fat tail fat looks and smells good when melted. It is specially added to meat dishes to give the flavor of lamb. An unpleasant odor exudes a rotten product.

Useful properties

What is the use of tail fat:

has a warming effect on respiratory infections, colds, relieves cough and sputum in bronchitis;
restores hormonal balance, eliminates insomnia and nervous tension that accompanies menopause;
replenishes the body's energy reserve after intense sports training and physical labor;
acts as an antioxidant, smoothes and tones the skin, lard helps in the treatment of dryness and frostbite;
supports the pancreas, normalizes sugar levels in diabetes;
thanks to vitamins and minerals in the composition increases immunity, reduces the risk of colds;
improves appearance, strengthens hair and nails;
stimulates blood circulation in the brain, serves as a prophylactic against stroke, improves memory, attention and preserves vision.

Lamb fat is included in the therapeutic diet for recuperation after surgery and exhaustion. The product helps to establish lipid metabolism in case of general dystrophy and lack of liver adipose tissue. Substances contained in fat tail strengthen cell membranes and protect them from malignant degeneration. The skin and tissues of internal organs are less susceptible to free radicals and toxins, lose moisture and fade more slowly. Kurdyuk at the cellular level delays the aging of the body and protects against cancer. Regular use of mutton fat increases vitality and strengthens the nervous system.

Where apply

Kurdyuk is used in beauty, he alth and culinary arts.

Cosmetology

The basis of anti-aging creams is prepared from fat tail fat. In melted form, it softens weathered skin, relieves inflammation. The skin is steamed before application. Lamb fat is quickly absorbed. It can be used on the face and body.

In home cosmetology, recipes for masks with the addition of fat tail fat are known:

anti-wrinkle - for 3 tablespoons of melted product, add a tablespoon of mustard powder and honey;
to reduce sweating - mix 100 milliliters of melted lard and 70 milliliters of freshly squeezed cranberry juice;
for moisturizing - two tablespoons of infusion of rose petals or blueberries, add a teaspoon of melted fat and honey to the juice of one lemon.

Fat tail fat is also used in the preparation of strengthening and nourishing shampoos, balms, hair masks. Kurdyuk is used in industrial and home soap making. Sheep fat blends with palm, coconut, walnut and babassu oils to soften water and lather well.

Cooking

How to eat lamb fat:

according to the Adyghe custom, boiled, cut into pieces, dipped cooled in garlic and yogurt sauce, seized with white bread;
pickled in spices or wine for 12 hours and grilled;
s alted like lard;
smoked with garlic, s alt and paprika;
dried outdoors covered with gauze, previously kept s alted for 2 days in the refrigerator and 5 days at room temperature.

Kurdyuk is part of the traditional dishes of Arab and Central Asian countries. Oriental sweets are prepared with lamb fat. With it, food is stored without a refrigerator. Meat covered with dense fat does not spoil in the heat.

Medicine

Compresses with fat tail fat help treat coughs. Three-layer gauze is moistened in a melted product, applied to the chest and back. Top cover with a cloth or cling film and a blanket. The compress is removed after 2 hours.

Ghee fat tail helps to cure dry cough: add a tablespoon of bacon to a glass of warm milk and drink it. Lamb fat with honey will enhance the healing properties of herbal infusions.

With the help of melted fat, wen are reduced: a warm mass is applied to the skin and covered with a cotton cloth. The tool is kept until cool. Fat tail fat compresses are good for joint he alth. The frozen melted product is rubbed on a grater and applied to the hernia. For varicose veins, apply fresh chopped fat tail to the veins.

How to cook

Dish, which traditionally uses fat tail fat - plov.

For cooking you will need:

rice - 200 grams;
lamb - 1.5 kilograms;
lamb bone - 500 grams;
fat - 600 grams;
carrot - 2 kilograms;
onion - 500 grams;
hot red pepper - 2 pieces.

S alt, pepper, add garlic and spices to taste. For a classic dish, take half a glass of cumin and black pepper.

How to cook:

wash the rice and soak in s alted water for half an hour;
cut into pieces, melt the fat tail and put in a cauldron;
finely chop the onion, add to melted lard;
to fat and onion put the bone and quickly fry over high heat;
take out the bone, put the meat in the fry and fry over medium heat;
cut carrots into strips of 5 centimeters and a thickness of 1 centimeter, put in a cauldron for meat;
when the lamb and carrots are fried, add cumin and put the bone back into the dish;
sprinkle with black pepper and s alt;
pour water so that its level is 2 centimeters above the meat;
simmer the dish under the lid for an hour over medium heat;
pull out 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 so that the rice is completely boiled.

How to melt tail fat

Cooking steps:

cut into cubes and mash with a blender;
fill with cold water and leave for 30 minutes to cleanse the product of accidentally trapped blood particles;
pour the mass into a heat-resistant bowl and put on a steam bath, you can also melt in a heavy-bottomed pan in the oven. Fat tail melts at a temperature of 40-90 degrees;
readiness is determined by a homogeneous liquid consistency and transparency.

Ready fat tail set to cool. When the mass becomes warm, it is filtered through cheesecloth.

Contraindications and harm

The use of mutton fat is contraindicated in the following cases:

overweight, overweight, obesity;
high blood cholesterol, atherosclerosis, heart and vascular disease;
gastritis;
gastric and intestinal ulcer;
colitis;
liver disease accompanied by stagnation of bile;
allergy-prone skin.

Lamb fat should be used with caution during breastfeeding. Indigestion and colic in infants are explained by the negative effect of the product. Fat can be introduced into baby food from the age of nine months. If the child has diarrhea, nausea, apathy, it must be removed from the diet. Also, do not put compresses on infants - irritation and allergies may occur on sensitive skin.

Rules for selection and storage

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 streaks;
white color with slight yellowness;
light mutton flavor.

A dent remains on a fresh fat tail if you press the surface with your finger. You should not buy a rumpled, yellow, frozen or thawed product on the market. When melted, it will exude a strong odor that will spoil the dish or cosmetic. The old fat tail is determined by the smell with bitterness and the film on the surface. It is best to buy fat tail trimmed from a fresh carcass. Fat of fat-tailed rams 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.