Caul fat is one of the three varieties of lard and is a lacy membrane of fat that surrounds the stomach and other digestive organs of animals such as cows, sheep, and pigs. It's sometimes called fat netting, and in France, it is often referred to as crépine.
Venison backs-strap trimmed and wrapped in Caul Fat
browning the cover
out of the oven
Best way to describe it is a super tender eye fillet wrapped in crispy lamb loin chop tail skin off a smoking hot barbie. Yum
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