Lamb Fries

Lamb fries, when used as a cooking fat, refers to the rendered fat (tallow) obtained from the fatty tissues of sheep, particularly around the kidneys and tail. This clarified, high-smoke-point fat is a traditional cooking medium prized for its rich, savory flavor. It is historically common in cuisines across the Middle East, Central Asia, and parts of the Mediterranean.

🍽️ Nutrition at a glance

Lamb tallow is almost entirely composed of fat, providing a dense source of calories with no carbohydrates or protein. It is a significant source of saturated and monounsaturated fatty acids, and contains small amounts of fat-soluble vitamins like Vitamin E.

Nutrition breakdown

Calories	120 kcal
Protein	0 g
Carbs	0 g
Fat	14 g
Fiber	0 g
Sugar	0 g
Sodium	0 mg
Vitamin E	0.2 mg
Vitamin K	1.5 mcg
Choline	2 mg

Per 1 tablespoon (14 g) · estimated, varies by recipe

💡 What's interesting

Using animal fats like lamb tallow is a traditional practice that predates modern vegetable oils, valued for enhancing the depth of flavor in dishes. Nutritionally, it is a very stable fat for high-heat cooking due to its high saturated fat content, which resists oxidation.