Is anyone else using lard now that butter is so expensive?

I thought lard was only from pigs, dripping from beef. I never heard of lamb dripping - not commercially available, anyway.

A grandmother of mine - who was never overweight and lived into her late 80s - loved all meat fat - she preferred it to the lean, and once told me that when she was a child, melted lamb fat in hot milk was considered ‘good for your chest’!
I can’t imagine anything more utterly ?!

We used to have bread and dripping-bacon was the cheapest, beef dripping next and lamb dripping was so rare it was a treat. Now ??.

M0nica

But nadaturbe. The lard you have on bread, is not the block lard you buy from a supermarket - it is dripping, which means you first roast a good well fatted joint, preferably beef or lamb and once it is cooked you drain off the fat and meat juices at the bottom of the pan and leave it to cool.

This is what you spread on bread, this mix of a flavoursome fat off a joint with the cooked meat juices. It is not remotely like the lard from a supermarket, which has been processed and purified to remove any hint of how it started.

Lard spread on bread, I agree is revolting. Dripping spread on bread is delectable. bread fried in dripping is equally delectable, much better than any other fried bread.

Don’t forgot to add salt to the dripping, especially on hot toast! I love to spread a bit of the jelly on the sandwich as well!

Oh yes, one of the best things about a Sunday roast (chicken or beef) is dripping on toast for breakfast on Monday.

Yes, lard, the commercial kind is pigs fat, but dripping produced in the home from the Sunday joint can be beef or lamb, but oddly, I think, not from pork. Others may have come across pig's dripping. I haven't.

Lamb fat used to be used to make candles (I think).
And lard - pig fat. My Mum used half lard and half butter .
for pastry. But we don't eat pork now so my pastry isn't good,
I buy jusrol puff pastry which is made from veg. oil and is delicious.
When I first read this thread I was thinking spreading lard on toast - YUK!

I was taught at school (O-level Nutrition and Cookery)) to make pastry with margarine and lard. Now I use all butter with an egg yolk.