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The Nordic Food Lab, founded by René Redzepi, has experimented with blood as egg substitute, full blog entry including recipes here. Apparently texture-wise the substitution can be possible, but the typical bloody aftertaste is hard to mask, which might have to do with the physiological way the metallic taste is perceived. It seems especially women tend to ...


Apparently the claims aren't fake (see Stephie's answer) but the photo sure is. The photo is of blood orange sorbet, from this blog: (I'm assuming the blog is the original source; I can't find any other instances of the picture online, and they have a lot of other photos of the same thing along with it.) The photo definitely looks like sorbet and not ...


One solution is to sprinkle it with salt and pepper, place it in a small baking dish covered with aluminum foil, and bake in a 325 degree oven for about an hour or so. The fat will render nice and slowly and the meat will crisp up in certain areas. The meat will be delicious in tacos, sandwiches, over pasta, or on its own!


Another option if you have a meat grinder would be to mix it with a leaner cut of meat to increase the fat content when making sausages.


How about making boneless Ribs?


I always save all my scraps to make stock. I'm not sure what you would do with lamb stock, but it would probably make a good sauce to use on lamb. The fat that renders out is also useful for future cooking of whatever it came from (duck fat for duck confit, for example). I just throw all the scraps into a slow cooker with celery, carrot, and onion ...

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