Lamb, New Zealand, imported, Intermuscular fat, cooked
Whole food · Lamb, Veal, and Game Products
Photo: Wikipedia
This is the rich, marbled intermuscular fat rendered from New Zealand lamb, cooked to a deep golden hue. It offers an intensely savory, buttery flavor with a smooth, melt-in-the-mouth texture. Nutritionally, it is a pure source of dietary fat, providing a concentrated 62.44g of fat per 100g with virtually no protein or carbohydrates.
Calorie split: 6% protein · 0% carbs · 94% fat
↓ Full nutrition💚 Why it's loved
People love it for its unparalleled ability to infuse dishes with deep, savory lamb flavor and a luxurious, silky texture. It's a culinary secret weapon for elevating roasts, stews, and gravies.
⚠️ Watch-outs & how to enjoy it better
Due to its very high saturated fat content, it should be consumed in moderation by those monitoring heart health or calorie intake. To counteract this, use it sparingly as a flavoring agent rather than a primary fat, and balance meals with lean proteins and abundant vegetables.
Key benefits
- Provides a dense source of energy from fat.
- Contains fat-soluble vitamins like Vitamin E.
- Offers a high smoke point for cooking.
- Adds profound flavor and mouthfeel to dishes.
- Source of conjugated linoleic acid (CLA).
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
Lamb tallow, rendered from this fat, was historically used to make high-quality candles and soap before the advent of modern alternatives.
Full nutrition (USDA data · scales with serving)
| Water | 29.6 g |
| Energy | 596 kcal |
| Energy | 2494 kj |
| Protein | 8.5 g |
| Total lipid (fat) | 62.4 g |
| Ash | 0.40 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 | 1.4 mg |
| Magnesium, Mg | 12.0 mg |
| Phosphorus, P | 118 mg |
| Potassium, K | 198 mg |
| Sodium, Na | 52.0 mg |
| Zinc, Zn | 1.8 mg |
| Copper, Cu | 0.04 mg |
| Manganese, Mn | 0.01 mg |
| Selenium, Se | 2.3 ug |
| Vitamin C, total ascorbic acid | 0.00 mg |
| Thiamin | 0.13 mg |
| Riboflavin | 0.10 mg |
| Niacin | 1.7 mg |
| Pantothenic acid | 0.21 mg |
| Vitamin B-6 | 0.07 mg |
| Vitamin B-12 | 0.70 ug |
| Vitamin A, RAE | 34.0 ug |
| Retinol | 34.0 ug |
| Carotene, beta | 0.00 ug |
| Carotene, alpha | 0.00 ug |
| Cryptoxanthin, beta | 0.00 ug |
| Vitamin A, IU | 113 iu |
| Lycopene | 0.00 ug |
| Lutein + zeaxanthin | 0.00 ug |
| Vitamin E (alpha-tocopherol) | 0.94 mg |
| Vitamin D (D2 + D3), International Units | 9.0 iu |
| Vitamin D (D2 + D3) | 0.20 ug |
| Vitamin D3 (cholecalciferol) | 0.20 ug |
| Alcohol, ethyl | 0.00 g |
| Caffeine | 0.00 mg |
| Theobromine | 0.00 mg |
Fat & fatty acid profile (per 100g)
| Fatty acids, total saturated | 26.3 g |
| SFA 4:0 | 0.00 g |
| SFA 6:0 | 0.00 g |
| SFA 8:0 | 0.00 g |
| SFA 10:0 | 0.06 g |
| SFA 12:0 | 0.07 g |
| SFA 14:0 | 1.3 g |
| SFA 16:0 | 9.5 g |
| SFA 17:0 | 1.1 g |
| SFA 18:0 | 14.0 g |
| SFA 20:0 | 0.07 g |
| SFA 22:0 | 0.15 g |
| SFA 24:0 | 0.00 g |
| Fatty acids, total monounsaturated | 17.8 g |
| MUFA 14:1 | 0.04 g |
| MUFA 15:1 | 0.00 g |
| MUFA 16:1 | 0.57 g |
| MUFA 16:1 c | 0.49 g |
| MUFA 17:1 | 0.00 g |
| MUFA 18:1 | 17.2 g |
| MUFA 18:1 c | 13.7 g |
| MUFA 20:1 | 0.02 g |
| MUFA 22:1 | 0.00 g |
| MUFA 22:1 c | 0.00 g |
| MUFA 24:1 c | 0.00 g |
| Fatty acids, total polyunsaturated | 2.1 g |
| PUFA 18:2 | 1.5 g |
| PUFA 18:2 n-6 c,c | 0.52 g |
| PUFA 18:2 CLAs | 0.92 g |
| PUFA 18:3 | 0.61 g |
| PUFA 18:3 n-3 c,c,c (ALA) | 0.61 g |
| PUFA 18:3 n-6 c,c,c | 0.00 g |
| PUFA 18:4 | 0.00 g |
| PUFA 20:2 n-6 c,c | 0.00 g |
| PUFA 20:3 | 0.00 g |
| PUFA 20:3 n-3 | 0.00 g |
| PUFA 20:3 n-6 | 0.00 g |
| PUFA 20:4 | 0.00 g |
| PUFA 20:4 n-6 | 0.00 g |
| PUFA 20:5 n-3 (EPA) | 0.00 g |
| PUFA 22:5 n-3 (DPA) | 0.05 g |
| PUFA 22:6 n-3 (DHA) | 0.00 g |
| Fatty acids, total trans | 3.6 g |
| Fatty acids, total trans-monoenoic | 3.6 g |
| TFA 16:1 t | 0.08 g |
| TFA 18:1 t | 3.5 g |
| TFA 18:2 t,t | 0.03 g |
| Fatty acids, total trans-polyenoic | 0.03 g |
| Cholesterol | 82.0 mg |
Amino acid profile (per 100g)
| Tryptophan | 0.09 g |
| Threonine | 0.41 g |
| Isoleucine | 0.38 g |
| Leucine | 0.66 g |
| Lysine | 0.74 g |
| Methionine | 0.28 g |
| Cystine | 0.11 g |
| Phenylalanine | 0.34 g |
| Tyrosine | 0.30 g |
| Valine | 0.43 g |
| Arginine | 0.57 g |
| Histidine | 0.18 g |
| Alanine | 0.42 g |
| Glutamic acid | 1.2 g |
| Glycine | 0.36 g |
| Proline | 0.27 g |
| Serine | 0.29 g |
FAQ
Is this the same as lamb tallow?
Yes, when this intermuscular fat is slowly rendered (melted and strained), the resulting solid fat is called lamb tallow.
How should I store it?
Store rendered tallow in an airtight container in the refrigerator for up to 6 months, or freeze it for longer storage. Raw fat trimmings should be used within a few days or frozen.
Can I use it for high-heat cooking?
Absolutely. Lamb tallow has a high smoke point (around 250°C / 480°F), making it excellent for searing, roasting, and deep-frying without burning easily.
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 5.96 kcal/g · 6% 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: 0.26 (lower is better — aim for ≤ 1)
Sodium:potassium per WHO potassium guidance. Computed from USDA nutrients.