Lamb, Australian, imported, fresh, seam fat, raw
Whole food · Lamb, Veal, and Game Products
Photo: Wikipedia
This is the raw, seam-separated fat from an Australian lamb, a pure, solid white fat with a waxy texture that melts into a rich, savory oil when heated. Nutritionally, it is an extremely dense energy source, providing 459 calories and over 44 grams of fat per 100g, with virtually no protein or carbohydrates. It's a key component for adding profound flavor and moisture to lamb dishes.
Calorie split: 14% protein · 0% carbs · 86% fat
↓ Full nutrition💚 Why it's loved
Chefs and home cooks cherish it for its ability to render into a flavorful cooking fat that imparts a distinct, savory depth to dishes. It's also prized for basting roasts, ensuring the meat stays succulent and develops a beautifully crisp exterior.
⚠️ Watch-outs & how to enjoy it better
As a pure animal fat, it is very high in saturated fat and calories, making it unsuitable for large, regular consumption by those managing heart health or calorie intake. To enjoy it wisely, use it sparingly as a flavor enhancer or cooking medium, and pair dishes containing it with fiber-rich vegetables or salads to balance the meal.
Key benefits
- Excellent source of dietary fat for energy and satiety
- Contains fat-soluble vitamins like Vitamin E
- Provides a high smoke point for cooking
- Enhances the flavor and juiciness of lean meats
- Traditional ingredient in many cuisines for richness
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
Lamb seam fat is a primary ingredient in traditional tallow, which was historically used not just for cooking, but also for making candles, soap, and even as a lubricant for machinery.
Full nutrition (USDA data · scales with serving)
| Water | 40.3 g |
| Energy | 459 kcal |
| Energy | 1919 kj |
| Protein | 15.7 g |
| Total lipid (fat) | 44.0 g |
| Ash | 0.66 g |
| Carbohydrate, by difference | 0.00 g |
| Fiber, total dietary | 0.00 g |
| Total Sugars | 0.00 g |
| Calcium, Ca | 6.0 mg |
| Iron, Fe | 0.98 mg |
| Magnesium, Mg | 3.0 mg |
| Phosphorus, P | 71.0 mg |
| Potassium, K | 126 mg |
| Sodium, Na | 55.0 mg |
| Zinc, Zn | 1.1 mg |
| Copper, Cu | 0.03 mg |
| Manganese, Mn | 0.00 mg |
| Selenium, Se | 5.7 ug |
| Vitamin C, total ascorbic acid | 0.00 mg |
| Thiamin | 0.07 mg |
| Riboflavin | 0.20 mg |
| Niacin | 3.9 mg |
| Pantothenic acid | 0.43 mg |
| Vitamin B-6 | 0.29 mg |
| Carotene, beta | 0.00 ug |
| Carotene, alpha | 0.00 ug |
| Cryptoxanthin, beta | 0.00 ug |
| Lycopene | 0.00 ug |
| Lutein + zeaxanthin | 0.00 ug |
| Vitamin D (D2 + D3), International Units | 0.00 iu |
| Vitamin D (D2 + D3) | 0.00 ug |
| Vitamin D2 (ergocalciferol) | 0.00 ug |
| Vitamin D3 (cholecalciferol) | 0.00 ug |
| Alcohol, ethyl | 0.00 g |
| Caffeine | 0.00 mg |
| Theobromine | 0.00 mg |
Fat & fatty acid profile (per 100g)
| Fatty acids, total saturated | 21.4 g |
| SFA 4:0 | 0.00 g |
| SFA 6:0 | 0.00 g |
| SFA 8:0 | 0.00 g |
| SFA 10:0 | 0.08 g |
| SFA 12:0 | 0.15 g |
| SFA 14:0 | 1.7 g |
| SFA 15:0 | 0.30 g |
| SFA 16:0 | 9.4 g |
| SFA 17:0 | 0.65 g |
| SFA 18:0 | 8.9 g |
| SFA 20:0 | 0.07 g |
| SFA 22:0 | 0.09 g |
| SFA 24:0 | 0.00 g |
| Fatty acids, total monounsaturated | 17.0 g |
| MUFA 14:1 | 0.05 g |
| MUFA 15:1 | 0.00 g |
| MUFA 16:1 | 0.52 g |
| MUFA 17:1 | 0.00 g |
| MUFA 18:1 | 16.4 g |
| MUFA 18:1 c | 13.9 g |
| MUFA 20:1 | 0.03 g |
| MUFA 22:1 | 0.00 g |
| MUFA 22:1 c | 0.00 g |
| Fatty acids, total polyunsaturated | 2.6 g |
| PUFA 18:2 | 2.0 g |
| PUFA 18:2 n-6 c,c | 0.67 g |
| PUFA 18:2 CLAs | 0.61 g |
| PUFA 18:3 | 0.44 g |
| PUFA 18:3 n-3 c,c,c (ALA) | 0.43 g |
| PUFA 18:3 n-6 c,c,c | 0.01 g |
| PUFA 18:4 | 0.00 g |
| PUFA 20:2 n-6 c,c | 0.01 g |
| PUFA 20:3 | 0.00 g |
| PUFA 20:4 | 0.04 g |
| PUFA 20:5 n-3 (EPA) | 0.02 g |
| PUFA 22:5 n-3 (DPA) | 0.07 g |
| PUFA 22:6 n-3 (DHA) | 0.02 g |
| Fatty acids, total trans | 3.2 g |
| Fatty acids, total trans-monoenoic | 2.5 g |
| TFA 18:1 t | 2.5 g |
| TFA 18:2 t not further defined | 0.74 g |
| Fatty acids, total trans-polyenoic | 0.74 g |
| Cholesterol | 90.0 mg |
Amino acid profile (per 100g)
| Tryptophan | 0.16 g |
| Threonine | 0.64 g |
| Isoleucine | 0.65 g |
| Leucine | 1.1 g |
| Lysine | 1.2 g |
| Methionine | 0.38 g |
| Cystine | 0.16 g |
| Phenylalanine | 0.58 g |
| Tyrosine | 0.49 g |
| Valine | 0.70 g |
| Arginine | 0.93 g |
| Histidine | 0.41 g |
| Alanine | 0.89 g |
| Aspartic acid | 1.3 g |
| Glutamic acid | 2.1 g |
| Glycine | 0.83 g |
| Proline | 0.66 g |
| Serine | 0.56 g |
FAQ
What is the difference between seam fat and other lamb fat?
Seam fat is the fat located between muscles and around organs, often in distinct layers or 'seams.' It's typically softer and more flavorful than the harder back fat found under the skin, making it ideal for rendering and basting.
Can I use this fat for deep-frying?
Yes, when rendered into tallow, lamb seam fat has a high smoke point (around 250°C/482°F) and a rich flavor, making it an excellent and traditional choice for deep-frying foods like potatoes or meat.
Is the nutritional profile similar to butter or other animal fats?
It is nutritionally similar to other saturated animal fats like beef tallow or lard, being very high in calories and saturated fat, and containing negligible protein or carbohydrates.
Nutrient density (calculated · NRF9.3)
Nutrient Rich Foods index: beneficial nutrients (protein, fiber, vitamins, minerals) minus saturated fat, added sugar & sodium, per 100 kcal.
NRF9.3 index — Fulgoni, Keast & Drewnowski, 2009. Computed from USDA nutrients.
Weight-loss friendliness (composite index)
Energy density 4.59 kcal/g · 14% calories from protein · 0.0 g fiber · 0.0 g sugar per 100 g.
Composite of energy density (Rolls et al., 1999), protein & fiber satiety, minus sugar. A calculated heuristic — ranks satiety-per-calorie, not a clinical measure.
Dietary load (calculated from USDA values)
Potential renal acid load. Positive = acid-forming, negative = alkaline-forming.
Sodium-to-potassium ratio: 0.44 (lower is better — aim for ≤ 1)
Sodium:potassium per WHO potassium guidance. Computed from USDA nutrients.