explore our lamb tallow
A 375mL glass jar, a 500mL jar, or a 4L tub for the deep fryer.
Why lamb tallow?
Made for the Barbecue
A favourite for searing and sautéing, and a superb fat for roast vegetables and the BBQ.
Not What You Expect
Lamb fat doesn't taste as lamby as beef fat tastes beefy. Expect earthy, grassy notes that shift with the seasons.
Grass-fed & Finished
Rendered from the suet of Tasmanian grass-fed and finished lamb.
Lamb tallow is the cooking fat most kitchens have forgotten. Milder than you might think, it adds a savoury depth to soups and stews and a beautiful crust to anything seared over high heat.
What our lamb tallow is (and isn't)
Where lamb tallow shines
Sear lamb chops or steak in a hot pan, toss root vegetables in it before roasting, or brush it over food on the barbecue.
A spoonful stirred into soups and stews adds body and a savoury depth.
Good to know
Does lamb tallow taste like lamb?
Less than you might expect. It has earthy, grassy notes rather than a strong lamb flavour, and the taste shifts slightly with the seasons.
What is lamb tallow good for?
Frying, searing and sautéing, roast vegetables, barbecues, soups and stews.
Is lamb tallow the same as lamb dripping?
No. Tallow is rendered from suet, the fat around the kidneys and loin, while dripping comes from other body fat.
Do you sell lamb tallow in bulk?
Yes. Alongside the 375mL glass jar and 500mL jar, lamb tallow comes in a 4L tub.
