For our first Christmas in Crete, many years ago, I wanted to make mincemeat - which of course, if you do it properly, and aren’t vegetarian, involves suet. I looked up the word for suet, (μπολιά as Kookla says) wrote it down and showed it to the butcher, with words for “kidney” and “fat” for good measure. He looked puzzled, but went backstage. Was gone for ages, but finally returned with the big handful of tiny fat-shrouded kidneys he'd just cut off umpteen lambs' carcasses. (Suet as we know it comes from the much larger pig or cow)
He then proceeded to pick off the fat coating painstakingly until he had the amount I needed. Was I sure that was enough? He was happy to do some more?
No I said that’ll be lovely. How much do I owe you?
“Don’t even think about it! And please have these too, on the house” he said, adding the kidneys to the pile. Oh, that graceful, open-handed Cretan generosity. I don’t half miss it.
P.S. As Warwick says the best shortcrust is half-and-half butter and lard. If you’re buying the latter from the English Butcher you could always try persuading him to pick the suet off a carcass…