oil/fat

Caul fat

Animal fat membrane; book measures by weight only.

Nothing truly replaces caul fat's lacy wrapping and rendering behaviour; the options above are only practical workarounds.

• 
  Lardo

  Use thin sheets at about the same weight to wrap the filling. It is salty and cured, so reduce added salt; it melts similarly but adds a porky cured note.

• 
  Pork with fat

  Cut very thin sheets and use at the same weight to wrap. It is not lacy and will not hold as neatly; tie or skewer and expect a coarser result.

• 
  Butter or ghee

  Brush 10–15 g melted butter or ghee over the filling instead of wrapping. It keeps things moist but gives no caul-fat casing or rendering effect.

Lamb Galouti Kebab with Chutney & Burnt Onion Raita