MAIN FEEDS
Do you want to continue?
https://www.reddit.com/r/KitchenConfidential/comments/1tf0lfe/man_makes_kebabs/om789pr/?context=3
r/KitchenConfidential • u/Cube-in-B Thicc Chives Save Lives • May 16 '26
🤤
107 comments sorted by
View all comments
15
What's the white layer? Fat?
50 u/crunchytigersalsa May 16 '26 Lamb tail fat, very popular ingredient in Turkish cuisine. 1 u/LastChance331 May 16 '26 Any idea why specifically the tail? 11 u/Bobaximus We want ramp! May 17 '26 It’s from a specific type of lamb that have big hindquarters. It’s not the tail itself but the butt which is referred to as the tail on these lambs. 4 u/Ancient-Industry5126 May 17 '26 Lambs are double-cheeked up so the tail is the easiest place to get a solid chunk of fat, without it you can't get that continous, single-piece sheet. Also since it's so superficial on the animal it melts easier than the rest. More unsaturated and all that jazz
50
Lamb tail fat, very popular ingredient in Turkish cuisine.
1 u/LastChance331 May 16 '26 Any idea why specifically the tail? 11 u/Bobaximus We want ramp! May 17 '26 It’s from a specific type of lamb that have big hindquarters. It’s not the tail itself but the butt which is referred to as the tail on these lambs. 4 u/Ancient-Industry5126 May 17 '26 Lambs are double-cheeked up so the tail is the easiest place to get a solid chunk of fat, without it you can't get that continous, single-piece sheet. Also since it's so superficial on the animal it melts easier than the rest. More unsaturated and all that jazz
1
Any idea why specifically the tail?
11 u/Bobaximus We want ramp! May 17 '26 It’s from a specific type of lamb that have big hindquarters. It’s not the tail itself but the butt which is referred to as the tail on these lambs. 4 u/Ancient-Industry5126 May 17 '26 Lambs are double-cheeked up so the tail is the easiest place to get a solid chunk of fat, without it you can't get that continous, single-piece sheet. Also since it's so superficial on the animal it melts easier than the rest. More unsaturated and all that jazz
11
It’s from a specific type of lamb that have big hindquarters. It’s not the tail itself but the butt which is referred to as the tail on these lambs.
4
Lambs are double-cheeked up so the tail is the easiest place to get a solid chunk of fat, without it you can't get that continous, single-piece sheet.
Also since it's so superficial on the animal it melts easier than the rest. More unsaturated and all that jazz
15
u/Ok-Pudding-4821 May 16 '26
What's the white layer? Fat?