I haven't heard of leaf lard, but have a lard question. I learned to
bake using lard which my mom rendered from hogs we had butchered. We
used it in anything asking for shortening...cookies, pie crust, bread, etc.
I recently bought some lard at the grocery store where it was stored
on the shelf (I keep it in the refrigerator). When I opened it, I
thought it smelled like manure. Has anyone else ever noticed such a
smell? I used it anyway and didn't notice any off taste or smell in
the bread or pie crust. Still, it sort of puts me off.
Re Reggie's question below, I have always used same amount as called
for in recipes asking for shortening, butter or margarine. But that's
regular lard. I don't know anything about leaf lard.
Lois