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Lamb caul fat
A thin lacy membrane of fat from the lamb's internal organs, wrapped around mince, cutlets, sausages and meat for juiciness and a golden crust when fried.
Lamb caul fat is a thin lacy membrane of fat from the lamb's internal organs, web-like, white with veins, melting easily during cooking. Mince, liver, cutlets, sausages, roulades and pieces of meat (lyulya, kupaty, crepinettes) are wrapped in it so that during frying and roasting they stay juicy and the fat forms a golden crust.
Calories, proteins, fats and carbohydrates per 100 g of product
Lamb caul fat, Raw: Calories 459.0 kcal, Proteins 15.7 grams, Fats 44.0 grams, Carbohydrates 0.0 grams per 100 g of product.
Lamb caul fat, Stewed: Calories 236.0 kcal, Proteins 24.8 grams, Fats 14.4 grams, Carbohydrates 0.0 grams per 100 g of product.
Lamb caul fat, Baked: Calories 190.0 kcal, Proteins 27.3 grams, Fats 8.1 grams, Carbohydrates 0.0 grams per 100 g of product.
Lamb caul fat, Grilled: Calories 235.0 kcal, Proteins 25.8 grams, Fats 13.8 grams, Carbohydrates 0.0 grams per 100 g of product.
Recipes with this ingredient
The recipe was shared with us by Gaik Egiazaryan, chef of the Erti restaurant.
14
6
45
Recipe by chef Dmitry Kamaev from Law & Son Bar.
19
3
75
The recipe is taken from the book "Abkhazian Cuisine" published by Eksmo.
8
4
40
The recipe was shared with us by Almaz Aliyev, brand chef of the Almaz kebab house at the Usachevsky market.
4
2
30
A recipe shared by the brand chef of the Moscow Greek restaurant Molon Lave, Stamatis Tsilias.
8
10
330
Dmitry Zotov's haggis is an interpretation of the classic Scottish dish known for its rich texture and aroma. Historically, haggis is considered a symbol of Scotland, with its preparation rooted in ancient traditions of utilizing all parts of the sheep. In this recipe, meat offal is combined with onions, spices, and wheat to create a rich and spicy flavor. Haggis is cooked in a sheep's fat net that becomes crispy when baked, adding a unique texture. After long simmering in chicken broth and final baking, it acquires a deep meaty flavor with delicate notes of nutmeg and fennel. The dish is served as a standalone treat or with traditional sides. It offers a true gastronomic experience that allows one to feel the spirit of Scottish cuisine.
12
4
300