[Sca-cooks] Tail substitutes

[David Friedman]

I'm in the process of doing a duck judhaba from al-Warraq. One 
ingredient is half a pound of tail—fat from the tail of fat tailed 
sheep, a common ingredient in medieval Islamic recipes. I've never found 
a source for it, so use lamb fat as a substitute.

Does anyone here have a source (unlikely) or know enough about what tail 
ought to be like to suggest better substitutes?

-- 
David Friedman
www.daviddfriedman.com
http://daviddfriedman.blogspot.com/