Fat-tailed sheep are prevalent in Iran and have a long history. They have distinctive large tails in which fat is stored. Marco Polo, who traveled through Iran in the thirteenth century, wrote: “Then there are sheep here as big as asses; and their tails are so large and fat, that one tail shall weigh some 30 lb. They are fine fat beasts, and afford capital mutton.” Fat-tailed sheep are rare in the U.S., though small farmers are starting to breed the Karakul variety. If you are interested, try Turkana Farms in New York, www.karakulsheep.com. In Iran the use of tail fat for cooking is also waning. When being melted, tail fat has an unpleasant smell; once melted, however, it gives a pleasing fragrance and a delicate flavor to many Persian dishes, especially rice.
