Lamb Tallow | Tasmanian Grass-Fed | 375mL GLASS Jar
$25.80
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Tallow (suet) from Tasmania's finest grass-fed & finished lamb.
A fantastic addition for dietary cooking or the good ol' deep fryer. We love frying, sautéing and searing with this fat due to its high smoke point at approximately 250º
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.
We highly recommend this fat for its refreshing flavour that is empowered by the bounty of nature, from the edge of the world.
Most importantly:
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, so get into it!
GROSS WEIGHT: Approx. 570g
NET (WET) WEIGHT: Approx. 330g
Why Cook With Tallow?
High-Heat Stable
A smoke point of ~250°C means tallow won't break down or oxidise at the temperatures you actually cook at, unlike most seed oils.
Rich, Natural Flavour
Adds a clean, savoury depth to roasts, fries and sautés that vegetable oils simply can't replicate.
Nutrient Dense
Rich in fat-soluble vitamins A, D, E & K, and one of nature's richest sources of CLA (conjugated linoleic acid).
Grass-fed tallow has been used in kitchens for centuries, long before it was replaced by industrially processed seed oils. With a naturally high smoke point and a fat profile rich in stable, heat-tolerant saturated and monounsaturated fats, it's one of the safest and most flavourful cooking fats available.
What our cooking fats are (and aren't)
Why tallow is not just "animal fat"
Tallow is rendered from suet, the dense, vascular fat surrounding the kidneys and loins. Because it comes from a highly metabolically active region of the animal, it's far more nutrient-dense than generic body fat. It's one of nature's richest sources of CLA (conjugated linoleic acid) and fat-soluble vitamins A, D, E and K.
At room temperature, tallow is firm, white and shelf-stable, making it ideal for high-heat cooking, pastry-making and long-term storage. With a smoke point of around 250°C, it handles everything from deep frying to roasting without breaking down or creating harmful oxidation by-products.
Customer Reviews
So good
This is my first experience of lamb dripping, so I have nothing to compare it to, but it seems to be of good quality and was quickly posted.
