Sunday Independent (Ireland) - Life - - THE WHOLE PICTURE -

To melt some fat for your Ir­ish stew, you’ll need to ren­der it. Cut any ex­cess fat from the lamb gigot chops then put it in a fry­ing pan on a low heat and al­low it to cook gen­tly for about five min­utes un­til it has melted, then dis­card (or eat!) the crispy bits left be­hind. Use the ren­dered fat for the stew, or store it in the fridge for an­other time.

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