Lamb Tallow | Tasmanian Grass-Fed | 4L
$120.00
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Buy limit of 2 per order applies at checkout.
Fat 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.
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.
Shelf life:
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.
GROSS WEIGHT: Approx. 4.052kg
NET WEIGHT: Approx. 3.7kg
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
Very Good Quality and Fresh Everything I have purchased has been Exceptional !! Definitely Recommend !
Tassie Tallow and other products are exceptional 👌 first class, I've bought beef Tallow before 4 litres but thought I would try the Lamb Tallow this time. I trust them💯 percent. I've also been using the Tallow whipped moisturiser. I am loving it,far superior results to my skin than any expensive brand named horrible ingredient moisturiser from the store. I will definitely be buying more and also trying other products from them. The quality and service is second to none, I just need to order more often. My skin feels so beautiful.
Very clean , uncontaminated product reduced to the right consistency for use.
Changed from Beef to Lamb, I love them both now
I love all of Tassie Tallow's products. Their Lamb Tallow is so delicious to cook with and leaves a beautiful sear on any meals I cook with it. It has a nice light flavour that is not overpowerful so that the taste of the steak still comes through stronger than the tallow.
