Lamb Tallow | Tasmanian Grass-Fed | 500mL PET Jar
$23.80
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Tallow from Tasmania's finest grass-fed lamb. A fantastic addition for dietary cooking or the deep fryer.
Presenting a mild-to-strong flavour profile it adds a piquant depth to soups, and stews and is a superb addition for roasting vegetables and BBQ's.
Tallow is different from dripping, it’s sourced from suet - a subcutaneous fat around the kidneys and loin region.
With a high smoke point at approx. 190 degrees this fat is great for all-purpose cooking or general eating.
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.
A fat optimised for stearic acid intake.
Our Lamb Tallow is 100% Tasmanian grass-fed, resulting in high levels of conjugated linoleic acid (CLA), which is reported to reduce cardiovascular risks as well as offer anti-inflammatory and anti-cancer effects.
Our batch is also presenting a firm texture that indicates a strong abundance of stearic acid - which has shown to be beneficial in promoting fat loss insulin sensitivity, activating & repairing mitochondrial function.
It’s an excellent vehicle for bringing the fat-soluble vitamins A, D, E & K into your system, and increases the availability of those vitamins for uptake and use.
Shelf life
Approx. 12 months at room temperature.
Keep in a cool & dry place.
GROSS WEIGHT: Approx. 460g
NET WEIGHT: Approx. 430g
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.
