Using goat fat?

I just heard that a butcher throws out goat fat. What could it be used for? I think soap would work, but I don't make that. As dog feed it would work as well, but how about human consumption? Is there a way to prepare it for human consumption?

I've never tried goat fat, but sheep fat is strong-tasting in my opinion--though I don't mind that to be honest.  I render beef fat we get from our butcher and use it as my main cooking fat for frying, sauteing, baking (makes great pastry), etc.  You could try rendering some to see if it's palatable.  If not, give it to the dogs!  Or chickens--melt and mix it with scratch grains for a tasty treat;  I'm sure the wild birds would like that too.

We just render it down a bit in a frying pan, pour it into a suitable bowl and keep it in the fridge to use for frying.

It's fairly strongly flavoured, but good for savoury dishes. Maybe not so good for sweet stuff.

Burra Maluca wrote:We just render it down a bit in a frying pan, pour it into a suitable bowl and keep it in the fridge to use for frying.

Did you find the rendering process to be 'smelly' at all? I have not tried rendering goat fat because I was told that it might stink up the house but then again I have family who are very odor sensitive while I never have been.

It can be rendered into tallow to make candles.

I tried it with deer fat and just did not get enough tallow to make the rendering process successful.

It smells the same as the goat did when it was cooking, which does vary a bit according to age.

The one we did recently just made the whole place smell awesomely of the best meat we've ever eaten and I was rather sad when we finished it off as we aren't likely to get another one like it for another year or so.

Thanks a lot for all the responsens

Maybe I'll give rendering a go for frying.
I have never rendered fat, and seen online there are a few methods

In a pot, either with or without water. Risk of burning if you get too hot, and with water you need to remove it very well, otherwise it spoils.

In the oven, where it is easier to set the temperature.

How would you do it with in a house where both stove and oven are electric? At what temperature? I have no thermostat besides the incubator, but there the temperature is too low.

I render (beef) in a cast iron bean pot on my electric stovetop with good results. I keep the heat on the lower end because I am afraid of scalding. Not that it translates but I'm at a 3 setting. You don't want it HOT, you want it melting. It will be a slower process (Few hours) in my experience.