Tallow from Tasmania's finest grass-fed lamb. A fantastic addition for dietary cooking or the deep fryer.
Presenting amild-to-strong flavour profileit adds a piquant depth to soups, and stews and is a superb addition for roasting vegetables and barbeques.
Tallow is different from dripping, it’s made from Suet only - meaning it’s sourced strictly from around the kidneys - in the case of lamb the yield is a lot lower, but it still packs a significant punch when it comes to the nutritional benefit.
With a high smoke point at approx. 190 degrees this fat is great for all-purpose cooking or general eating.
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% 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.
The spare 1% is the process of gently melting down the fat and refining it into a container.
Approx. 12 months at room temperature. Keep in a cool & dry place.