Lamb Tallow
Lamb tallow is rendered fat from lamb or mutton, traditionally used as a cooking medium for frying potatoes, pastries, and other foods in various cuisines. It is a pure, solid fat at room temperature, prized for its high smoke point and distinct, savory flavor. Common in Mediterranean, Middle Eastern, and Central Asian cooking, it's a staple in traditional kitchens.
🍽️ Nutrition at a glance
Lamb tallow is almost 100% fat, containing no carbohydrates or protein. It is calorie-dense, providing roughly 120 calories per tablespoon (14g), and is a source of fat-soluble vitamins like Vitamin D.
Nutrition breakdown
| Calories | 120 kcal |
| Protein | 0 g |
| Carbs | 0 g |
| Fat | 14 g |
| Fiber | 0 g |
| Sugar | 0 g |
| Sodium | 0 mg |
| Vitamin D | 0.1 mcg |
| Vitamin E | 0.4 mg |
| Vitamin K | 1.2 mcg |
| Choline | 2.5 mg |
| Saturated Fat | 6 g |
| Monounsaturated Fat | 6.5 g |
| Polyunsaturated Fat | 1 g |
Per 1 tablespoon (14 g) · estimated, varies by recipe
💡 What's interesting
Culturally, lamb tallow has been a valued cooking fat for centuries in pastoral societies, contributing to the signature taste of dishes like British chips or Middle Eastern pastries. Nutritionally, it is high in saturated and monounsaturated fats, which give it stability for high-heat frying.
