Fat is having something of a moment.
More specifically, animal fats are having a moment.
Personally I think this is very good news, and long overdue. I’ve been on the fat bus for a little while (and I really do recommend that you join me – it’s a seriously tasty and satisfying ride apart from anything else), but one thing that I have clocked is a bit of confusion when it comes to names.
So I hope this helps:
BEEF FAT
Historically known in the UK as dripping, our American pals – certainly of late – are keener on the moniker ‘tallow’, and the two now seem to be used interchangeably. This can be a little unhelpful/confusing, as that’s what we historically called lamb fat (see below).
Anyway, the thing you want to watch out for is that it’s organic, and 100% pasture fed. All of our producers’ is, as you would expect.
Uses
Both shallow and deep frying. Brings instant, silky, nourishing richness.
PORK FAT
Lard. Lard. Lard. Lard. Nice and easy, this one.
Just make sure you get organic. Always.
Uses
Great for shallow frying (not so much for deep frying as it’s less stable), and imperative if you want to make truly great pastry. And, being a Wiltshire boy, if anyone fancies making me a lardy cake then please email me and I'll gladly send you my address 😉
LAMB FAT
This is what always used to be called ‘tallow’ over here but our mates from across the pond have confused things slightly. So, when you see the word ‘tallow’ do just be sure to check whether it’s lamb or beef.
Uses
Absolutely brilliant for roasting potatoes alongside a shoulder or leg of lamb. A much punchier flavour than dripping, so use sparingly elsewhere.
CHICKEN FAT
Also known as - the beautifully onomatopoeic - ‘schmaltz’, this is having a cracking comeback right now. And if you’ve ever fried an egg in it, then you’ll know why….
Uses
Great for shallow - not deep - frying and for bringing instant depth to soups, gravies and sauces.
There you have it, then: my guide to dripping, schmaltz, tallow and lard.
And a fat lot of good it'll do you.
Nick
