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Feb 23, 2009 09:03 PM

Sheep/Lamb Tail Fat

Anyone know where I can find this?

It was used in classical Arab/Persian/Turkish cooking but has fallen a bit out of favour due to cheaper alternatives than raising the kind of sheep that had particularly fat-laden tails.

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  1. You might want to contact the Bzikot family of Best Baa Farms (also of Ewenity Dairy): Their lamb might be too lean for your purposes, but they might be able to direct you to the right place. (The Bzikots have stands at this time of year at both the Saturday St. Lawrence North market and Dufferin Grove Organic Farmers' Market.)

    1 Reply
    1. re: Tatai

      Thanks for the recommendation, I'll give them a call shortly.

      I guess there are no farmers that breed the types that are specifically grown for the tail fat in Canada/Ontario.

    2. i doubt that you will find tails that are fat enough. i think the sheep are bred differently now, or something,
      I had a nanny who was of the South African Hottentot tribe - she used to render the tail fat and keep it in a tin. Then she would take fresh whole grain bread, spread the cold rendered fat on it, then top it with a smear of apricot jam. It's one of my favourite taste memories. yummy

      1. The Karakul sheep is one of the fat tailed sheep breeds and is very rare in Canada. If you contact Rare Breeds Canada (, they could link you to a farmer who raises them. You'd probably have to order it in advance since most fat tailed sheep are docked at an early age because there is no demand for the tails.

        1. Were you able to find a farmer in Canada who has the fat-tailed sheep? Thanks.

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