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Energy-dense animal fat
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
902
KCAL / 100G
Carbs
0g
· 0%
Protein
0g
· 0%
Fat
100g
· 100%
Fiber
0g
Vitamins
Vitamin D
1.5µg · 8% DV
Vitamin E
0.7mg · 5% DV
Vitamin A
0µg · 0% DV
B1
0mg · 0% DV
Minerals
Calcium
1mg · 0% DV
Iron
0mg · 0% DV
Magnesium
1mg · 0% DV
Zinc
0mg · 0% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
NOVA 2
Minimally Processed
1. Unprocessed
2. Minimally Processed
3. Processed
4. Ultra-Processed
NOVA classifies foods into 4 groups by industrial processing. NOVA 1 (unprocessed) is the healthiest.
No known major allergens
Vegan
— Not suitable
Vegetarian
— Not suitable
Gluten-Free
✓ Suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
✓ Suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
✓ Suitable
Low FODMAP
— Not suitable
SATURATED
44.5g
MONOUNSATURATED
46.5g
POLYUNSATURATED
3.2g
Omega 6:3 ratio 6.3:1
Above the ideal 4:1 (6.3:1).
Cut it into small pieces and heat it gently so the fat melts out gradually. Strain the liquid fat to remove browned solids, which can create a stronger or burnt flavour.
It adds a rich, distinctly lamb-like savoury flavour and a fuller mouthfeel. It is especially suited to kebabs, meatballs, rice dishes, beans and roasted vegetables, but a little goes a long way.
Lamb tail fat has a meaty, animal-fat flavour, while butter is dairy-based and more creamy and mild. Butter contains milk solids that brown readily, whereas strained lamb fat can be more practical for sautéing and roasting.
As it melts, it helps lean minced meat stay moist and tender during cooking. Too much can make the finished dish greasy and give it an overpowering lamb aroma.
Rendered, well-strained lamb tail fat can be used for frying, searing and roasting. Avoid heating it until it smokes, and discard it if it develops a burnt smell or taste.
Keep raw lamb tail fat in an airtight container in the refrigerator and use it promptly. Rendered fat lasts better when strained, sealed and refrigerated, away from light and strong odours.
Yes, both raw and rendered lamb tail fat freeze well. Divide it into small portions first so you can thaw only what you need and avoid repeated thawing.
People with elevated LDL cholesterol, cardiovascular disease risk, or a medical recommendation to limit saturated fat should be cautious with portion size and frequency. Including a range of fat sources, such as olive oil, nuts and fish, supports a more balanced overall diet.
Large amounts of rich fat may trigger indigestion, reflux or nausea in people who are sensitive to fatty meals. Using a smaller amount and pairing the dish with vegetables or legumes may make the meal feel less heavy.
No. Minimal processing does not change the fact that it is very energy-dense and predominantly saturated fat. Portion size and the overall dietary pattern still matter.
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Nutrition data compiled from USDA FoodData Central and scientific sources.