Lamb, New Zealand, imported, frozen, composite of trimmed retail cuts, separable fat, raw
Whole food · Lamb, Veal, and Game Products
Photo: Wikipedia
This is raw, separable fat trimmed from New Zealand lamb, a dense, waxy, and intensely flavorful animal fat. With a high smoke point and a rich, savory taste, it is primarily used for cooking or rendering into tallow. Nutritionally, it is almost pure fat, providing 67.63g of fat and 640 kcal per 100g, with negligible protein or carbohydrates.
Calorie split: 4% protein · 0% carbs · 96% fat
↓ Full nutrition💚 Why it's loved
People love it for its rich, savory flavor that enhances the taste of vegetables and meats when used as a cooking medium. It is prized in traditional cuisines for its ability to create flaky pastries and crispy roasted dishes.
⚠️ Watch-outs & how to enjoy it better
Due to its high saturated fat content, it should be consumed in moderation, especially by those managing cholesterol levels. To counteract this, use it sparingly as a flavor enhancer rather than a primary fat, and balance meals with high-fiber vegetables.
Key benefits
- Excellent source of energy-dense calories.
- High in monounsaturated fats, similar to olive oil.
- Contains conjugated linoleic acid (CLA), a naturally occurring fatty acid.
- Provides fat-soluble vitamins like Vitamin E.
- High smoke point makes it ideal for high-heat cooking.
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
Lamb tallow was historically used to make high-quality candles and soap before the widespread availability of paraffin and vegetable oils.
Full nutrition (USDA data · scales with serving)
| Water | 25.6 g |
| Energy | 640 kcal |
| Energy | 2678 kj |
| Protein | 6.9 g |
| Total lipid (fat) | 67.6 g |
| Ash | 0.42 g |
| Carbohydrate, by difference | 0.00 g |
| Fiber, total dietary | 0.00 g |
| Calcium, Ca | 23.0 mg |
| Iron, Fe | 1.1 mg |
| Magnesium, Mg | 6.0 mg |
| Phosphorus, P | 86.0 mg |
| Potassium, K | 51.0 mg |
| Sodium, Na | 22.0 mg |
| Zinc, Zn | 0.85 mg |
| Copper, Cu | 0.04 mg |
| Manganese, Mn | 0.00 mg |
| Selenium, Se | 0.90 ug |
| Vitamin C, total ascorbic acid | 0.00 mg |
| Thiamin | 0.07 mg |
| Riboflavin | 0.17 mg |
| Niacin | 6.6 mg |
| Pantothenic acid | 0.60 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 | 1.7 ug |
| Vitamin A, RAE | 0.00 ug |
| Retinol | 0.00 ug |
| Vitamin A, IU | 0.00 iu |
| Vitamin E (alpha-tocopherol) | 0.22 mg |
Fat & fatty acid profile (per 100g)
| Fatty acids, total saturated | 35.3 g |
| SFA 10:0 | 0.21 g |
| SFA 12:0 | 0.29 g |
| SFA 14:0 | 3.1 g |
| SFA 16:0 | 15.1 g |
| SFA 18:0 | 13.9 g |
| Fatty acids, total monounsaturated | 25.9 g |
| MUFA 16:1 | 1.1 g |
| MUFA 18:1 | 24.2 g |
| MUFA 20:1 | 0.13 g |
| Fatty acids, total polyunsaturated | 2.8 g |
| PUFA 18:2 | 1.6 g |
| PUFA 18:3 | 1.3 g |
| Cholesterol | 87.0 mg |
Amino acid profile (per 100g)
| Tryptophan | 0.08 g |
| Threonine | 0.30 g |
| Isoleucine | 0.33 g |
| Leucine | 0.54 g |
| Lysine | 0.61 g |
| Methionine | 0.18 g |
| Cystine | 0.08 g |
| Phenylalanine | 0.28 g |
| Tyrosine | 0.23 g |
| Valine | 0.37 g |
| Arginine | 0.41 g |
| Histidine | 0.22 g |
| Alanine | 0.42 g |
| Aspartic acid | 0.61 g |
| Glutamic acid | 1.0 g |
| Glycine | 0.34 g |
| Proline | 0.29 g |
| Serine | 0.26 g |
FAQ
What is separable fat from lamb?
It is the fat that can be easily trimmed away from the lean muscle meat of the lamb carcass.
Is lamb fat healthy?
It is high in saturated fat but also contains beneficial monounsaturated fats and CLA; it should be used in moderation.
How can I use lamb fat in cooking?
It can be rendered into tallow for frying, used to roast vegetables, or incorporated into pastry dough for flavor.
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 6.40 kcal/g · 4% 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: 0.43 (lower is better — aim for ≤ 1)
Sodium:potassium per WHO potassium guidance. Computed from USDA nutrients.