Lamb, New Zealand, imported, frozen, composite of trimmed retail cuts, separable fat, cooked
Whole food · Lamb, Veal, and Game Products
Photo: Wikipedia
This is cooked, separable fat from imported New Zealand lamb, rendered into a rich, golden tallow with a distinct, savory lamb aroma. Its texture is smooth and slightly waxy when solid, melting into a luxurious, flavorful oil that coats the palate. Nutritionally, it is a dense source of pure animal fat, providing 586 kcal and over 60g of fat per 100g, with negligible protein or carbohydrates.
Calorie split: 7% protein · 0% carbs · 93% fat
↓ Full nutrition💚 Why it's loved
People love it for the profound, irreplaceable depth of flavor it imparts to dishes, a taste central to many traditional cuisines. It's valued for its versatility in cooking, from frying potatoes to enriching stews, creating a luxurious mouthfeel.
⚠️ Watch-outs & how to enjoy it better
Its extremely high saturated fat and calorie content make it a food to consume in strict moderation, especially for those managing heart health or weight. To enjoy it responsibly, use it as a flavoring agent rather than a primary cooking fat, and balance meals with abundant vegetables and lean proteins.
Key benefits
- High smoke point, ideal for high-heat searing and frying
- Rich source of energy-dense calories for traditional diets
- Contains fat-soluble vitamins like Vitamin E
- Provides a distinct, authentic lamb flavor to dishes
- Can be used for making flaky pastry or confit
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
Lamb tallow was historically used not just for cooking, but as a key ingredient in early industrial lubricants and even in the making of traditional soap.
Full nutrition (USDA data · scales with serving)
| Water | 26.1 g |
| Energy | 586 kcal |
| Energy | 2452 kj |
| Protein | 9.7 g |
| Total lipid (fat) | 60.4 g |
| Ash | 0.71 g |
| Carbohydrate, by difference | 0.00 g |
| Fiber, total dietary | 0.00 g |
| Calcium, Ca | 27.0 mg |
| Iron, Fe | 1.4 mg |
| Magnesium, Mg | 11.0 mg |
| Phosphorus, P | 135 mg |
| Potassium, K | 87.0 mg |
| Sodium, Na | 35.0 mg |
| Zinc, Zn | 1.2 mg |
| Copper, Cu | 0.06 mg |
| Manganese, Mn | 0.00 mg |
| Selenium, Se | 1.8 ug |
| Vitamin C, total ascorbic acid | 0.00 mg |
| Thiamin | 0.08 mg |
| Riboflavin | 0.18 mg |
| Niacin | 8.0 mg |
| Pantothenic acid | 0.59 mg |
| Vitamin B-6 | 0.03 mg |
| Folate, total | 3.0 ug |
| Folic acid | 0.00 ug |
| Folate, food | 3.0 ug |
| Folate, DFE | 3.0 ug |
| Vitamin B-12 | 2.4 ug |
| Vitamin A, RAE | 0.00 ug |
| Retinol | 0.00 ug |
| Vitamin A, IU | 0.00 iu |
| Vitamin E (alpha-tocopherol) | 0.04 mg |
Fat & fatty acid profile (per 100g)
| Fatty acids, total saturated | 31.5 g |
| SFA 10:0 | 0.19 g |
| SFA 12:0 | 0.26 g |
| SFA 14:0 | 2.8 g |
| SFA 16:0 | 13.5 g |
| SFA 18:0 | 12.4 g |
| Fatty acids, total monounsaturated | 23.1 g |
| MUFA 16:1 | 1.0 g |
| MUFA 18:1 | 21.6 g |
| MUFA 20:1 | 0.11 g |
| Fatty acids, total polyunsaturated | 2.5 g |
| PUFA 18:2 | 1.4 g |
| PUFA 18:3 | 1.1 g |
| Cholesterol | 109 mg |
Amino acid profile (per 100g)
| Tryptophan | 0.11 g |
| Threonine | 0.41 g |
| Isoleucine | 0.47 g |
| Leucine | 0.76 g |
| Lysine | 0.86 g |
| Methionine | 0.25 g |
| Cystine | 0.12 g |
| Phenylalanine | 0.40 g |
| Tyrosine | 0.33 g |
| Valine | 0.52 g |
| Arginine | 0.58 g |
| Histidine | 0.31 g |
| Alanine | 0.58 g |
| Aspartic acid | 0.85 g |
| Glutamic acid | 1.4 g |
| Glycine | 0.47 g |
| Proline | 0.41 g |
| Serine | 0.36 g |
FAQ
What is the difference between lamb fat and lamb tallow?
Lamb fat is the raw, separable fat from the carcass. Lamb tallow is the rendered, purified form of that fat, which has been melted down and strained to remove impurities, making it more stable for cooking and storage.
Can I use this for baking?
Yes, it can be used in place of butter or lard in some recipes, particularly for savory pastries like meat pies or for certain types of biscuits, where it will add a flaky texture and a subtle savory note.
How should I store it?
Store rendered lamb tallow in an airtight container in the refrigerator for several months, or freeze it for up to a year. Ensure it is kept away from strong odors as it can absorb them.
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 5.86 kcal/g · 7% 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: 0.40 (lower is better — aim for ≤ 1)
Sodium:potassium per WHO potassium guidance. Computed from USDA nutrients.