Dripping from Tasmania's finest grass-fed lamb. A fantastic addition for dietary cooking or the good ol' deep fryer. We love frying, sauteing and searing with this fat due to its high smoke point at approx. 190 degrees
Lamb fat doesn't taste like lamb as much as beef fat tastes like beef, so it might not be the flavour you're expecting but it has notes of earth and grass with a seasonal touch to it depending on the time of year.
So, we welcome you to enjoy this refreshing flavour that is infused with Tasmania's rainwater, winds, and soils.
A great source of omega-6 fatty acids in the form of CLA (Conjugated Linoleic Acid) which is 1 of 2 essential fatty acids for humans.
The spare 1% is the process purifying the fat for you.
Approx. 12 months.
Keep in a cool, dry place out of direct sunlight. Best kept refrigerated for longer storage options.
Note: Fat can basically keep indefinitely if uncontaminated by foreign foods or water.