Mark Thorson > wrote:

> 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...
>
> 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.

It is much more than mere tail in fat-tailed sheep. See
<http://farm4.static.flickr.com/3014/2473342838_a0b031fe1e.jpg?v=0>.

Victor