Meat
Fat
Lamb fat carries the animal’s aromatic signature—harder than pork fat, perfume of pasture when from grass-fed animals. Used for roasting potatoes, enriching mince, and traditional pastries in some cultures. Trim excess from chops if the flavour is strong for your table. Render carefully for cooking fat where lamb aroma is wanted; leave thin caps on roasts for basting. Mix into kofta for juiciness. Very hard chilled fat chops cleanly. Store cold and use before rancidity dulls the sweetness.
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Traits
Nutrition and pairings
Nutrition
Typical values per 100 g edible portion. Nutrient names open the reference page.
Nutrition Facts
Per 100 g edible portion
Amount per 100 g
- Total Fat 73.8 g
- Saturated Fat 59.1 g
- Trans Fat 0.2 g
- Monounsaturated Fat 12.2 g
- Polyunsaturated Fat 2.53 g
- Cholesterol 87.6 mg
- Sodium 62.3 mg
- Salt 0.15 g
- Total Carbohydrate 0 g
- Dietary Fibre 0 g
- Total Sugars 0 g
- Complex / starch 0 g
- Protein 3.24 g
- Water 14.1 g
- Energy 677 kcal
- Water 14.1 g
- Protein 3.24 g
- Fat 73.8 g
- Saturated Fat 59.1 g
- Monounsaturated Fat 12.2 g
- Polyunsaturated Fat 2.53 g
- Omega-3 0.25 g
- Trans Fat 0.2 g
- Vitamins 35.4 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.08 mg
- Vitamin B2 — Riboflavin 0.19 mg
- Vitamin B3 — Niacin 5.06 mg
- Vitamin B5 — Pantothenic Acid 0.55 mg
- Vitamin B6 0.36 mg
- Vitamin B7 — Biotin 2.2 µg
- Vitamin B9 — Folate 7 µg
- Vitamin B12 — Cobalamin 1.2 µg
- Vitamin C 2 mg
- Vitamin D 0.2 µg
- Vitamin E 0.26 mg
- Vitamin K 1.3 µg
- Minerals 376 mg
- Major Minerals 374 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.15 g
- Cholesterol 87.6 mg
Vitamins
vitamin-c: 2 · vitamin-b12-cobalamin: 1.2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.08 · vitamin-b2-riboflavin: 0.19 · vitamin-b3-niacin: 5.06 · vitamin-b5-pantothenic-acid: 0.55 · vitamin-b6: 0.36 · vitamin-b7-biotin: 2.2 · vitamin-b9-folate: 7 · vitamin-d: 0.2 · vitamin-e: 0.26 · vitamin-k: 1.3 ·
Minerals
Rendered or depot fat is nearly pure lipid energy with negligible carbohydrate.
History
Pastoral cookery never discarded lamb fat; it seasoned grains and vegetables.
British roast potatoes traditionally swam in lamb dripping from the Sunday joint.
Nose-to-tail chefs rendered lamb fat for confit and frying with purpose.