Lamb, New Zealand, imported, subcutaneous fat, cooked
Whole food · Lamb, Veal, and Game Products
Photo: Wikipedia
This is pure, rendered subcutaneous fat from New Zealand lamb, cooked into a rich, golden, and intensely savory lipid. It has a smooth, unctuous texture that melts on the tongue, delivering a deep, meaty umami flavor without any protein or carbohydrates. Nutritionally, it is an extremely concentrated source of energy, composed almost entirely of fat.
Calorie split: 3% protein · 0% carbs · 97% fat
↓ Full nutrition💚 Why it's loved
People love it for its unparalleled ability to add profound depth, richness, and a silky mouthfeel to dishes. It's prized in traditional cooking for frying potatoes or greens, creating a flavor base that oil simply cannot replicate.
⚠️ Watch-outs & how to enjoy it better
Its extremely high saturated fat and calorie content make it a food for strict moderation, especially for those monitoring heart health or calorie intake. To counteract this, use it sparingly as a flavoring agent rather than a primary cooking fat, and balance meals with lean proteins and fiber-rich vegetables.
Key benefits
- Provides a dense source of caloric energy.
- Rich in monounsaturated fats, similar to those in olive oil.
- A key ingredient for authentic, rich flavor in traditional cooking.
- Contains fat-soluble vitamins like Vitamin E.
- A staple in certain cultural cuisines for frying and flavoring.
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
The subcutaneous fat from lamb is often considered the most flavorful and prized for rendering, as it has a distinct, sweet aroma that permeates dishes during slow cooking.
Full nutrition (USDA data · scales with serving)
| Water | 21.8 g |
| Energy | 674 kcal |
| Energy | 2820 kj |
| Protein | 5.2 g |
| Total lipid (fat) | 72.3 g |
| Ash | 0.09 g |
| Carbohydrate, by difference | 0.62 g |
| Fiber, total dietary | 0.00 g |
| Total Sugars | 0.00 g |
| Calcium, Ca | 6.0 mg |
| Iron, Fe | 0.70 mg |
| Magnesium, Mg | 9.0 mg |
| Phosphorus, P | 84.0 mg |
| Potassium, K | 164 mg |
| Sodium, Na | 43.0 mg |
| Zinc, Zn | 1.0 mg |
| Copper, Cu | 0.03 mg |
| Manganese, Mn | 0.01 mg |
| Selenium, Se | 2.1 ug |
| Vitamin C, total ascorbic acid | 0.00 mg |
| Thiamin | 0.09 mg |
| Riboflavin | 0.06 mg |
| Niacin | 1.5 mg |
| Pantothenic acid | 0.16 mg |
| Vitamin B-6 | 0.06 mg |
| Vitamin B-12 | 0.70 ug |
| Vitamin A, RAE | 60.0 ug |
| Retinol | 60.0 ug |
| Carotene, beta | 0.00 ug |
| Carotene, alpha | 0.00 ug |
| Cryptoxanthin, beta | 0.00 ug |
| Vitamin A, IU | 201 iu |
| Lycopene | 0.00 ug |
| Lutein + zeaxanthin | 0.00 ug |
| Vitamin E (alpha-tocopherol) | 1.0 mg |
| Vitamin D (D2 + D3), International Units | 4.0 iu |
| Vitamin D (D2 + D3) | 0.10 ug |
| Vitamin D3 (cholecalciferol) | 0.10 ug |
| Alcohol, ethyl | 0.00 g |
| Caffeine | 0.00 mg |
| Theobromine | 0.00 mg |
Fat & fatty acid profile (per 100g)
| Fatty acids, total saturated | 31.4 g |
| SFA 4:0 | 0.00 g |
| SFA 6:0 | 0.00 g |
| SFA 8:0 | 0.03 g |
| SFA 10:0 | 0.07 g |
| SFA 12:0 | 0.06 g |
| SFA 14:0 | 1.3 g |
| SFA 16:0 | 10.6 g |
| SFA 17:0 | 1.4 g |
| SFA 18:0 | 17.8 g |
| SFA 20:0 | 0.09 g |
| SFA 22:0 | 0.14 g |
| SFA 24:0 | 0.00 g |
| Fatty acids, total monounsaturated | 19.7 g |
| MUFA 14:1 | 0.02 g |
| MUFA 15:1 | 0.00 g |
| MUFA 16:1 | 0.53 g |
| MUFA 16:1 c | 0.44 g |
| MUFA 17:1 | 0.00 g |
| MUFA 18:1 | 19.2 g |
| MUFA 18:1 c | 14.9 g |
| MUFA 20:1 | 0.03 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 | 2.3 g |
| PUFA 18:2 | 1.6 g |
| PUFA 18:2 n-6 c,c | 0.56 g |
| PUFA 18:2 CLAs | 0.99 g |
| PUFA 18:3 | 0.66 g |
| PUFA 18:3 n-3 c,c,c (ALA) | 0.66 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 | 4.4 g |
| Fatty acids, total trans-monoenoic | 4.4 g |
| TFA 16:1 t | 0.08 g |
| TFA 18:1 t | 4.3 g |
| TFA 18:2 t,t | 0.04 g |
| Fatty acids, total trans-polyenoic | 0.04 g |
| Cholesterol | 66.0 mg |
Amino acid profile (per 100g)
| Tryptophan | 0.06 g |
| Threonine | 0.25 g |
| Isoleucine | 0.23 g |
| Leucine | 0.41 g |
| Lysine | 0.46 g |
| Methionine | 0.17 g |
| Cystine | 0.07 g |
| Phenylalanine | 0.21 g |
| Tyrosine | 0.18 g |
| Valine | 0.27 g |
| Arginine | 0.35 g |
| Histidine | 0.11 g |
| Alanine | 0.26 g |
| Glutamic acid | 0.73 g |
| Glycine | 0.22 g |
| Proline | 0.17 g |
| Serine | 0.18 g |
FAQ
What is the difference between this and lamb tallow?
This product is the raw subcutaneous fat layer, often with some meat attached. Lamb tallow is the fully rendered, purified, and strained fat, which is solid at room temperature and has a longer shelf life.
How should I store and use it?
Store raw fat wrapped in the refrigerator for a few days, or freeze for months. To render, chop it finely and melt slowly over low heat, strain, and store the liquid fat (tallow) in a jar. Use it to roast vegetables, fry eggs, or enrich stews.
Is it the same as mutton fat?
Technically, yes. 'Lamb' refers to meat from a sheep under a year old, while 'mutton' is from an older sheep. The fat from an older sheep (mutton fat) will have a stronger, more gamey 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 6.74 kcal/g · 3% 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.