Roast Lamb

Roast lamb basting fat is the rendered fat and juices collected from the pan during the roasting of a lamb joint, often infused with herbs and aromatics. It is a rich, savory liquid fat traditionally used to keep the meat moist and add depth of flavor. This culinary staple is particularly prominent in British, Mediterranean, and Middle Eastern cuisines.

🍽️ Nutrition at a glance

As a pure fat, it is extremely high in calories and contains zero carbohydrates. It provides a concentrated source of energy and fat-soluble vitamins like Vitamin E, but is very low in protein and other essential nutrients.

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	1.5 mg
Vitamin K	5 mcg
Saturated Fat	6 g
Monounsaturated Fat	6.5 g
Polyunsaturated Fat	1 g
Cholesterol	10 mg

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

💡 What's interesting

Culturally, it's a cornerstone of traditional Sunday roasts, where the collected fat is prized for making gravy or roasting root vegetables. Nutritionally, it's a classic example of a flavor-enhancing fat that transforms simple dishes but must be used sparingly due to its high saturated fat content.