Lamb, New Zealand, imported, subcutaneous fat, raw
Whole food · Lamb, Veal, and Game Products
Photo: Wikipedia
This is the pure, rendered fat from the subcutaneous layer of New Zealand lamb, often called suet or tallow. When raw, it's a firm, white, waxy block with a mild, slightly meaty aroma. Nutritionally, it's almost entirely fat, providing a dense source of energy and saturated fat.
Calorie split: 2% protein · 0% carbs · 97% fat
↓ Full nutrition💚 Why it's loved
Chefs and home cooks prize it for its clean, high-heat frying capabilities and the rich, flaky texture it imparts to pastries and pie crusts. In many traditional cuisines, it's the authentic flavor foundation for iconic dishes.
⚠️ Watch-outs & how to enjoy it better
Due to its very high saturated fat content, it should be consumed in moderation, especially by individuals managing cholesterol or heart health. To incorporate it sensibly, use it sparingly as a flavor-enhancing component in dishes rather than a primary fat, and balance meals with plenty of vegetables and lean proteins.
Key benefits
- High smoke point, ideal for high-heat cooking
- Rich in saturated and monounsaturated fatty acids
- Traditional fat for pastry and dumpling recipes
- Source of fat-soluble vitamins like Vitamin D
- Long shelf life when stored properly
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
In traditional British baking, suet must be freshly grated and kept cold until used; if it melts, it won't create the signature light, airy texture in puddings like Spotted Dick.
Full nutrition (USDA data · scales with serving)
| Water | 19.2 g |
| Energy | 703 kcal |
| Energy | 2942 kj |
| Protein | 3.9 g |
| Total lipid (fat) | 76.2 g |
| Ash | 0.25 g |
| Carbohydrate, by difference | 0.55 g |
| Fiber, total dietary | 0.00 g |
| Total Sugars | 0.00 g |
| Calcium, Ca | 3.0 mg |
| Iron, Fe | 0.47 mg |
| Magnesium, Mg | 5.0 mg |
| Phosphorus, P | 45.0 mg |
| Potassium, K | 93.0 mg |
| Sodium, Na | 28.0 mg |
| Zinc, Zn | 0.46 mg |
| Copper, Cu | 0.02 mg |
| Manganese, Mn | 0.00 mg |
| Selenium, Se | 1.3 ug |
| Vitamin C, total ascorbic acid | 0.00 mg |
| Thiamin | 0.09 mg |
| Riboflavin | 0.04 mg |
| Niacin | 1.1 mg |
| Pantothenic acid | 0.16 mg |
| Vitamin B-6 | 0.03 mg |
| Vitamin B-12 | 0.41 ug |
| Vitamin A, RAE | 44.0 ug |
| Retinol | 44.0 ug |
| Carotene, beta | 0.00 ug |
| Carotene, alpha | 0.00 ug |
| Cryptoxanthin, beta | 0.00 ug |
| Vitamin A, IU | 146 iu |
| Lycopene | 0.00 ug |
| Lutein + zeaxanthin | 0.00 ug |
| Vitamin E (alpha-tocopherol) | 1.2 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 | 32.4 g |
| SFA 4:0 | 0.00 g |
| SFA 6:0 | 0.00 g |
| SFA 8:0 | 0.01 g |
| SFA 10:0 | 0.09 g |
| SFA 12:0 | 0.08 g |
| SFA 14:0 | 1.5 g |
| SFA 16:0 | 12.0 g |
| SFA 17:0 | 1.5 g |
| SFA 18:0 | 16.9 g |
| SFA 20:0 | 0.07 g |
| SFA 22:0 | 0.18 g |
| SFA 24:0 | 0.00 g |
| Fatty acids, total monounsaturated | 21.7 g |
| MUFA 14:1 | 0.03 g |
| MUFA 15:1 | 0.00 g |
| MUFA 16:1 | 0.62 g |
| MUFA 16:1 c | 0.54 g |
| MUFA 17:1 | 0.00 g |
| MUFA 18:1 | 21.0 g |
| MUFA 18:1 c | 17.1 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 | 0.51 g |
| PUFA 18:2 CLAs | 1.1 g |
| PUFA 18:3 | 0.64 g |
| PUFA 18:3 n-3 c,c,c (ALA) | 0.64 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) | 0.06 g |
| PUFA 22:6 n-3 (DHA) | 0.00 g |
| Fatty acids, total trans | 4.0 g |
| Fatty acids, total trans-monoenoic | 4.0 g |
| TFA 16:1 t | 0.08 g |
| TFA 18:1 t | 3.9 g |
| TFA 18:2 t,t | 0.04 g |
| Fatty acids, total trans-polyenoic | 0.04 g |
| Cholesterol | 78.0 mg |
Amino acid profile (per 100g)
| Tryptophan | 0.04 g |
| Threonine | 0.18 g |
| Isoleucine | 0.17 g |
| Leucine | 0.30 g |
| Lysine | 0.34 g |
| Methionine | 0.13 g |
| Cystine | 0.05 g |
| Phenylalanine | 0.15 g |
| Tyrosine | 0.13 g |
| Valine | 0.20 g |
| Arginine | 0.26 g |
| Histidine | 0.08 g |
| Alanine | 0.19 g |
| Glutamic acid | 0.54 g |
| Glycine | 0.17 g |
| Proline | 0.12 g |
| Serine | 0.13 g |
FAQ
What is the difference between lamb fat and beef suet?
Lamb fat (tallow) has a slightly more distinct, gamey flavor compared to the milder beef suet. Both are high in saturated fat and have high smoke points, but lamb fat is often preferred for dishes where its specific flavor is desired.
How should I store raw lamb fat?
For short-term use, keep it wrapped in the refrigerator for up to a week. For long-term storage, render it into liquid tallow, let it solidify in a jar, and store it in the refrigerator or freezer for months.
Can I use this for baking?
Absolutely. It's a key ingredient in traditional British suet pastry, used for puddings and pie crusts, where it creates a uniquely tender and flaky texture that butter or oil cannot replicate.
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 7.03 kcal/g · 2% 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: 0.30 (lower is better — aim for ≤ 1)
Sodium:potassium per WHO potassium guidance. Computed from USDA nutrients.