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.

Recipes with this ingredient

Grilled TolmaGeorgian cuisine | Main courses

The recipe was shared with us by Gaik Egiazaryan, chef of the Erti restaurant.

Perlotto with lamb meatballs and seasonal mushroomsEuropean cuisine | Main courses

Recipe by chef Dmitry Kamaev from Law & Son Bar.

Abkhazian Lamb CutletsAbkhaz cuisine | Main courses

The recipe is taken from the book "Abkhazian Cuisine" published by Eksmo.

Khan-kebabAzerbaijani cuisine | Main courses

The recipe was shared with us by Almaz Aliyev, brand chef of the Almaz kebab house at the Usachevsky market.

KokoretsiGreek cuisine | Appetizers

A recipe shared by the brand chef of the Moscow Greek restaurant Molon Lave, Stamatis Tsilias.

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Haggis by Dmitry ZotovScottish cuisine | Main courses

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.

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