Here is a picture sequence of how to render fat.
The oven was set at 225 degrees F. I poured off the first round of fat after 45 minutes and the second and third after 45 minutes each. Sprinkle the cracklings with salt and put on a salad, veggies or soup! Yum! I’m going to use some of the first pour off for tallow balm and soap-making and the rest for cooking. Enjoy!
![](https://chapters.westonaprice.org/marincountyca/files/2014/08/RenderFat-01.jpg)
Lamb fat from the butcher. Tip: make sure the fat is super cold before cutting and putting in food processor.
![](https://chapters.westonaprice.org/marincountyca/files/2014/08/RenderFat-02.jpg)
Chopped lamb fat
![](https://chapters.westonaprice.org/marincountyca/files/2014/08/RenderFat-03-1.jpg)
In the food processor
![](https://chapters.westonaprice.org/marincountyca/files/2014/08/RenderFat-04.jpg)
After grinding in the food processor
![](https://chapters.westonaprice.org/marincountyca/files/2014/08/RenderFat-05.jpg)
Ready for the oven at 225 degrees
![](https://chapters.westonaprice.org/marincountyca/files/2014/08/RenderFat-06.jpg)
After 45 minutes, some of the fat has melted.
![](https://chapters.westonaprice.org/marincountyca/files/2014/08/RenderFat-09.jpg)
Pouring the fat through a fine mesh strainer
![](https://chapters.westonaprice.org/marincountyca/files/2014/08/RenderFat-07.jpg)
Cracklings!
![](https://chapters.westonaprice.org/marincountyca/files/2014/08/RenderFat-08.jpg)
The lovely rendered fat. I will break it up into pieces after it cools and hardens then store in the freezer.
~ Karen Hamilton-Roth