You are ready to expand your cooking fat lineup. You are ready for the next level of intensity and pure flavor in your primal larder. So far in your healthy eating days you've embraced bacon fat and ghee, perhaps pork lard or beef tallow. But now there's a new kid in town. You are ready for Grass-Fed Lamb Tallow from Fatworks. That's right: lamb. Richly flavored and packed with nutrients only the pasture-raised can boast, it's the perfect compliment to many dinners ahead.
There's nothing the matter with your paleo-friendly cooking fats: your ghee, your coconut oil. But let's step it up a notch and go back to the beginning, when animal fats were used with gusto and no one was hefty at a young age. What did our great-grandparents cook with? Tallow. Beef tallow and lamb tallow, the good stuff that is white and solid at room temperature and reusable for days and weeks - if you treat it right.
Tallow can come from cow or sheep. (Lard, from pigs. Schmaltz, chicken.) Because of the sheer abundance of cattle in the last few hundred years, beef tallow was used for all kinds of things from cooking to candles and even making soap. But LAMB tallow? Definitely more dear, more precious. Savor this jar for its mild flavor and wonderful abilities to saute or roast anything from vegetables to greens to meats. The "gaminess" associated with lamb is but a gentle whisper in this delicate cooking oil. It's even mellow enough to use as a pastry shortening (did you know it's one of the traditional fats used to make baklava?).
In your kitchen, any high quality fat stands out for all of your favorite cooking projects, especially when the animals are pastured and grass-fed and full of nutrients. Tallow has a flavor that does remind you it came from an animal, but it's not strong nor anything but delicious. Just like fresh heavy cream is not cheese, this cooking oil is not "lamb-y".
It's multi-purpose, hearty, and delicious. Dig in. You can even use it for frying (those French fries!) and then filter it and re-use almost indefinitely. Why is this possible with animal fats and not veggie oils? Saturation. Yes, that very thing that is supposed to be bad - saturated fat - is the very thing that makes animal fats stable and unlikely to go rancid or spoil. So re-using your fryer oil is back on the menu. This makes tallow economical in ways that fancy oils are not.
Here's everything to care about regarding the makeup and health benefits of Grass-Fed (GF) Tallow and saturated fat in general. Saving folks from eating vegetable oil and making the world a better place, this is the goal.
First, the story of Fatworks lamb tallow. They've wanted to craft a 100% Grass Fed Pasture Raised Lamb Tallow since the beginning, but had issues finding the right farmers. Farmers that met their expectations and their customers hopes. Finally, it has happened. Fatworks is hugely excited about this traditional fat with a very subtle, mild (and not to mention, delicious) flavor.
Now, some nutrition. There are very little PUFA’s (polyunsaturated fatty acids). That in itself may be the most important reason to cook with Grass Fed Tallow. PUFA’s (poly-unsaturated fatty acids) especially Omega 6, oxidize in your body, causing all kinds of chronic systemic inflammation which leads to illness. We simply get too many PUFA in our modern day diets.
Tallow is amazing in any dish that needs a bit of fat and a bit of flavor - and what doesn't, right? Use it where you think, "oh, a bit of bacon grease here would be awesome". Can you say brussels sprouts? How about eggs? How about melted over top some steamed broccoli? I'm thinking a drizzle over mashed potatoes. Or a coating over some cubed parsnips ready to roast in the oven. Yow. Add it to stews. Saute some kale and at the same time throw a roast rack of lamb in the oven and have a springtime party.
This is Fatworks, the Fattitude Adjusters! Their mission is to educate about the benefits of using REAL cooking oils like tallow, lard and duck fat while crafting these traditional fats the most natural way possible. For years fat has been slandered, beat up, picked on and falsely accused! But no longer, for Fatworks are the Defenders of Fat! Far from being unhealthy, new research strongly supports the idea that fat works as a vital part of a healthy and balanced lifestyle. If you are passionate about cooking with the highest quality foods and understand the importance of real fat then you already know Fatworks.
Why did Fatworks actually leap into business? Simple. No one was dedicating themselves solely to making high quality, traditional animal fat. Fatworks was born!
First, they had to build relationships with farmers. No easy task, of course. After the farmers are found, Fatworks had to figure out and hone their skills at rendering the fruit of the farmers: fat.
Once all that was done, there was a ready audience. In fact, there are thousands and thousands of people who have discovered the health and culinary benefits of cooking with grassfed tallow, pasture raised lard and pasture raised duck fat.
But ultimately Fatworks is a celebration of cooking! High-quality fats will absolutely make your food taste better. It's what gourmet chefs have known all along! And the big secret is that you don't need to be a gourmet chef to use Fatworks. Just take any of your recipes that call for butter, shortening or vegetable oil and replace those with traditional fat.
It's a term of endearment from Fatworks to their most valuable employees - those that actually craft, render, and produce the very jars of fat you are about to enjoy. They are important and appreciated.
Does a cross-fitter wear knee socks?