The benefits and harms of lamb fat, its medicinal properties and what to do with it

Obtaining lamb fat is one of the goals that are pursued when keeping sheep and rams. Fat is called lamb fat or fat tail. The product is especially popular in the Caucasus and Asian countries. Its use is not limited to cooking; fat tail is the basis of numerous folk recipes that are used to treat various diseases.

Composition and calorie content

Lamb fat is obtained by melting fat tail fat. The product is not recommended to be used as an independent dish, its calorie content is 897 kilocalories per 100 grams of the product. It is suitable for frying, dressing dishes, making national Mongolian drinks. The chemical composition of the fat tail is unique. This explains the various beneficial qualities that are attributed to him.

Information! Lamb fat is obtained from the back of a sheep carcass. The fat tail is located near the tail.

The benefits of fatty fat

The benefits of mutton lard, melted in a special way, are explained by the unique beneficial effects on the systems of the human body. Lard can be used both internally and externally.

For women

The medicinal properties allow the product to be used to eliminate disorders in the reproductive system in women. Lamb fat, taken according to a certain scheme, helps to get rid of infertility and improve the menstrual cycle.

Interior fat helps to cure erosion, eliminate the effects of inflammatory processes. To do this, make cotton swabs. They are dipped in a mixture of lard and sea buckthorn oil. The tampons are left overnight. The course of treatment is 7-10 days.

The lanolin content allows the product to be used as a base for a moisturizing and nourishing body cream. To give the base a pleasant and light scent, orange or lemon essential oils are added to homemade creams.

For men

Sheep fat tail is useful for those men who have been diagnosed with reproductive system disorders. When taken regularly, the product increases potency, helps to get rid of the prostate and improve the activity of the urinary tract.

For kids

Children are treated with lamb fat for severe bronchitis and tonsillitis.At this age, the bronchi and lungs are not sufficiently strengthened, so colds are complicated by concomitant symptoms. Lamb fat is mixed with milk and given to children, provided there is no allergy.

This drink helps to remove phlegm from the bronchi and reduce swelling of the laryngeal mucosa.

Lamb fat for children is used as an immunomodulatory agent. Regular intake of 0.5 tsp. helps to strengthen the general immunity of the child, increase the protective qualities during seasonal colds. It is possible to give healing mixtures to children only if there are no contraindications to this.

Application in traditional medicine

The content of valuable substances makes lamb fat an effective remedy that is available for use in traditional medicine:

1. The content of lanolin and natural antioxidant complex allows it to be used as an external agent. Fat is taken as the basis of various remedies or used as the only component of treatment. It is customary for them to rub their back and chest with a cold.
2. With its help, joint pains are treated, using interior fat daily as a rubbing agent.
3. Against varicose veins on the legs, take fat, add herbal extracts and rub the problem areas.
4. Ghee is applied to the wen on the body, rubbed and kept for 15-20 minutes. This technique allows you to get rid of problems in several sessions.
5. From irritations on the skin, burns, tumors, heel spurs, a composition based on lamb fat, propolis, and onions is used. The components are crushed, combined in equal proportions, applied to the heel spur at night.
6. For bronchitis or a severe cough caused by various disorders, lamb fat is used to prepare drinks. It helps to remove mucus from the bronchi, promotes tissue healing.
7. A compress from a coarsely grated fat tail helps to cure a hernia. The compress is applied to the problem area, held for 15-20 minutes, then massaged a little. The course of treatment lasts 10 days.

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Cooking use

Lamb fat is an indispensable ingredient in the national cuisines of Asia and the Caucasus. There he is appreciated for the specific smell of lamb meat. Vegetables are fried in fat, making the basis for pilaf or soup.

Dishes prepared with lamb or lamb fat:

1. Kutaby. For this dish, lard is twisted with minced meat. The addition of lard helps to maintain juiciness and flavor.
2. Chickpeas. This is an Azerbaijani national dish, which is prepared exclusively on lamb fat.
3. Samsa. To prepare samsa, fat must be added not to the minced meat, but to the dough. The dough is kneaded exclusively by hand.
4. Baked leg of lamb. This recipe is especially popular in the Caucasus. Lard cubes are used for stuffing a leg of lamb. The melted fat makes the food juicier and also helps to achieve a crisp finish.

Reference! Damascus chefs prepare national sweets on melted lamb fat.

Are there any harm and contraindications

Animal products have numerous contraindications despite their proven benefits:

• cholesterol content makes the product dangerous for those diagnosed with kidney, liver, gallbladder diseases;
• it is necessary to limit the use to a minimum in atherosclerosis, elements of lamb fat can cause irreversible changes in blood vessels;
• with a diagnosed stomach ulcer, animal products can become provocateurs of exacerbations.

How to choose and store

The beneficial properties of a fat tail can only be discussed if a high-quality natural product is purchased. It can be recognized by several signs:

1. Colour. The old lard has a grayish tint, the lard fat has a white or milky tint.A yellowish tint indicates that the fat tail was taken from an adult ram.
2. Smell. The specific smell of mutton arises when frying; when buying lard, it can smell unobtrusively of minced meat.
3. Consistency. Despite the fact that lamb fat is purchased for melting, its consistency should be dense and firm.

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Reference! The smell of ammonia indicates that the product is starting to deteriorate.

The fat tail can be stored for 4-6 months without loss of useful qualities. To keep food fresh and usable, it must be placed in a glass or plastic container that can be tightly closed with a lid. Depressurization and further intake of air can lead to weathering of the piece, violation of the temperature regime and damage.

For cooking, use a salted fat tail. The salting allows you to store it in a dark pantry by hanging it with a hook from the ceiling. Salting retains useful qualities, but excludes further use for therapeutic purposes.