The mutton fat tail: advantage, harm and application

Fat fat is an animal product and is widely used in cooking, cosmetology, and traditional medicine. Its useful qualities are due to the high content of vitamins and minerals necessary for the human body in the composition.

The fat of the sheep accumulates throughout its life and is located in a special bag, located under the tail. The fatty bag, called the rump, helps the animals to endure the frosty winters and replenishes their bodies with essential nutrients. However, not all animals have a fat tail. Its owners are only some meat breeds that receive in the process of growing enhanced nutrition and provided with special care. The weight and size of the fat bag depends on the breed, conditions and age of the ram. For example, in adults of the Central Asian sheep, the fat tail can reach half the full weight of the animal, whereas in most other breeds the fat tail looks like a very small body fat.

There is an opinion, and it is entirely unfounded, that the peoples of the Caucasus owe their longevity to the mutton fat. In addition, people who regularly use this product have a high working capacity and a surge of vitality. In Eastern countries, fatty tail is the main ingredient of many national dishes and is used to cook kebab, roast and pilau. Various porridges are infiltrated with fat tail in a pan, and in many Caucasian and Turkic peoples since ancient times fat has been used instead of nipples to soothe young children.

High nutritional properties of fat tail are due to its chemical composition. Sheep fat contains vitamins A, B1 and E, which are responsible for activating the strengthening of cell membranes, improve the performance of the visual analyzer and provide strong support to the immune system. Along with vitamins valuable to the human body, the product is very rich in beta-carotene, which protects the body from the aggressive effects of external factors. The composition of fat also includes a large number of fatty acid esters, normalizing metabolic processes and helping to defeat infertility in women and sexual weakness in men.

Among them should be noted separately stearic acid, the proportion of which reaches 30%.while the percentage ratio of palmitic, myristic, capric, butyric and lauric acids to the total volume of the substance is much less and in total is only 50%. In general, the mass fraction of fat in the product reaches 99.7%. As for trace elements, the fat of sheep is very rich in magnesium, copper, zinc and selenium. In moderation, lanolin, ash, litsetin and phosphatides are present. The caloric value of fat tail fat is 897 kcal per 100 g of product.

The benefits of eating fat tail are enormous. The product is a powerful antioxidant and contributes to the rapid removal of toxins from the body. Regular consumption of fat leads to normalization of blood circulation, restoration of damaged tissues, improvement of memory and activation of brain activity. Thanks to the large amounts of vitamin B1, brain cells are maintained in tone and age very slowly. Not without reason among people in the daily diet of which lamb fat is present, there is clarity of mind and clarity of thoughts even at a very old age.

In addition, the rump has a positive effect on the condition of nails, hair and skin, reduces the negative effects of exposure to ultraviolet radiation and contributes to the regenerative processes and renewal of epidermal cells. External application of fat tail accelerates the healing of burns, purulent wounds and abrasions.

Fat is used for colds, chronic bronchitis and choking cough. To do this, rub the chest and back with fat, cover it with polymer film on top and wrap it with a blanket.A single overnight compress is usually sufficient to significantly alleviate the condition of the patient. The use of fat tail gives excellent results in the treatment of children. The product does not contain toxins and is a completely natural remedy, thanks to which it does not cause allergies and can even be used for babies.

Lamb fat has found wide application in the treatment of hormonal disorders. Regular use of the product contributes to the normalization of hormonal levels, alleviates menopausal symptoms and helps to overcome male problems associated with age-related changes in the body. In addition, fat has a pronounced anti-inflammatory effect, activates the internal forces of the body, increases the potency and improves the activity of the central nervous system.

However, along with the undoubted benefits to the body, the use of fat has a number of contraindications. So, taking the product as food should be borne in mind that its calorie content is high enough, so for people suffering from overweight, this fact must be taken into account. In addition, excessive consumption of foods with a high content of fat of fat of tail may adversely affect the work of the cardiovascular system.

In order not to harm your body, the use of fat should be limited to people suffering from a violation of the stomach and gastrointestinal tract, especially for those diagnosed with gastritis with an increased level of acidity. In their case, it is better to refrain not only from the use of fat, but also mutton. You also need to be careful with diseases such as atherosclerosis, cardiac arrhythmia, pathology of the kidneys, liver and gallbladder.

The scope of use of mutton fat is wide enough. The product is used in folk medicine, cooking and cosmetology.

• Folk remedies for cough. Fat tail fat copes well with any cough and can significantly alleviate the condition of patients with tuberculosis. Such patients are covered with large pieces of fat tail from the waist down to the neck and left for several hours. In case of chronic cough, mutton fat is recommended to use in a complex. In a glass of warm milk put one big spoonful of melted lard and drink at night. After that, they rub their breasts, warmly hide and go to bed.
• Fight against Wen. Lipomas, popularly known as Wen, also quickly disappear from the use of fat. To do this, take a spoonful of the product, melt it in a pan and smear the surface of the tumor. The procedure is performed for a long time, until the lipoma resolves. However, when carrying out such treatment, it is necessary to be completely sure that the tumor is just a wen, and not a malignant neoplasm.
• Heel spurs. For the treatment of this unpleasant disease, take one raw egg, mix it with 100 g of lamb fat, add 100 g of vinegar and remove the mixture in a dark place, and a day later moisten a napkin in it and apply it on a spur. Then wear a sock on top and walk for a few hours. This is done for two weeks, after which there will be no trace of the spur.

• Phlebeurysm. To relieve the symptoms of this disease, the fat is cut into thin layers and applied to the diseased veins, fixing a bandage. The first results will become visible approximately 25-30 days after the start of treatment.
• Joint pain also treatable well with fat tail. When the first symptoms occur, the joint should be spread and covered with a warm scarf.Sheep fat quickly and deeply penetrates the tissues, while at the same time stabilizing blood flow and relieving pain syndrome.
• Sore throat. In order to cure a sore throat, it is necessary to heat 200 ml of milk and put in it half a teaspoon of baked fat. Take this tool should be once a day before bedtime.
• Application in cosmetology. Applying grease to the skin is very useful for dryness and flaking. For therapeutic and rejuvenating procedures, the melted fatty rump is often mixed with creams, masks and serum, and is also used in its pure form. Its powerful anti-aging effect is bound to lanolin, which is present in its composition and effectively smoothes wrinkles and folds on the skin of the face and neck. Apply fat immediately after taking a bath. The skin at this time steamed and the most sensitive. Leave the product on the face should be no more than 15 minutes, after which you should wipe the skin with a clean, soft cloth. The first results of rejuvenation will be noticeable after 5 sessions.
• Fatty diet. Paradoxically, but the rump is often used in compliance with diets. To do this, one teaspoon of melted product is mixed with a glass of warm milk and drunk. Due to the high caloric content of fat, I do not feel like eating after a long drink.

When choosing lamb fat, you need to pay attention to a number of important signs. First you need to look at the color and appearance of the product. The consistency should be firm and not too soft. The smell should be specific, but not unpleasant. Usually a fresh and high-quality fat tail is white in color and does not contain pink veins. If the pink blotches are still present, this indicates a wrong technology for the slaughter of a ram, and the yellow tinge present is the result of a violation of the storage conditions or the old age of the killed animal.

The next assessment criterion should be the quality control of melted fat. A quality product after thermal exposure will have a transparent structure and is characterized by the absence of sediment. If the rump did not pass this test, then its purchase must be abandoned. Such a product will be useless as a remedy and is not tasteful in culinary dishes.

Keep the rump must be in the refrigerator separately from other foods. The shelf life of mutton fat is three months.

The fat of the sheep is present in many recipes of the national cuisine of the Turkic and Caucasian peoples. Below are the most delicious and noteworthy dishes.

1. Honey Fat. For its preparation, it is necessary to cut the fat into thin layers, fold it into the iron pot and cook until the volume of the pieces decreases 1.5-2 times. Then the pieces are removed and placed in a pre-heated pan. After the fat is reddened, it is transferred to a glass dish and filled with honey. Serve honey dish is recommended with pancakes and hominy.
2. Fried fat tail. Fat is cut into cubes and spread in a cauldron. The fire must be strong enough. After the bottom of the reservoir (and the pieces necessarily stick together in the reservoir) will acquire a golden color, the whole mass is turned over and allowed to redden the other side. The most important thing is not to stir the fat during toasting, but to turn it only one time. This will contribute to a better release of oil and will provide crispy and golden pieces at the exit.
3. Salting the fat tail. Salt the rump should be whole, not cutting it into pieces. To do this, lay out a piece of fat in a pan, cover it with salt and cover with gauze.The container with lard is removed in a dark place, and after 3-5 days a piece is taken out and hung on a rope for another 7 days. After this period, the fat is completely usable.

Mutton fat tail is often used in the manufacture of samsa, pilau, bozbash, shurpe, manti and barbecue, and special product lovers simply fry it in a skillet and eat it with tortillas or bread.

For more information about the benefits of fat tail in medicine, see below.