Victor Sack wrote:
>
> The recipe calls for tail fat
> of a fat-tail sheep. This is a special fat, not really replaceable by
> anything else. This is unfortunate, as fat-tail sheep, ubiquitous in
> the Caucasus and Central Asia, are virtually unknown elsewhere. Maybe I
> should have tried a Turkish halal butcher... The dish is very
> interesting and phenomenally aromatic. For wine, I used Robert Skalli
> Viognier and served it at the table, too.

In this country, the tails of little lambs are cut off
in commercial production, the justification being that
nobody eats the tail so it's a waste of feed to grow one.