Meat
Kidney Fat
Kidney fat is the firm fat surrounding lamb kidneys—classic raw material for suet when cleaned and chopped. It has a higher melting point suited to pastry and steamed puddings, and a distinct lamb perfume if not pure. Hand-chop cold for traditional suet pastry, or render carefully for cooking fat where lamb aroma is welcome. Remove any bloody membrane. Store cold; fat turns rancid if warm and exposed. Not a neutral oil substitute in delicate cakes.
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Characteristics
Preparations
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 6.18 g
- Saturated Fat 2.77 g
- Trans Fat 0.2 g
- Monounsaturated Fat 2.82 g
- Polyunsaturated Fat 0.59 g
- Cholesterol 253 mg
- Sodium 62.2 mg
- Salt 0.15 g
- Total Carbohydrate 0 g
- Dietary Fibre 0 g
- Total Sugars 0 g
- Complex / starch 0 g
- Protein 23.5 g
- Water 63.2 g
- Energy 150 kcal
- Water 63.2 g
- Protein 23.5 g
- Fat 6.18 g
- Saturated Fat 2.77 g
- Monounsaturated Fat 2.82 g
- Polyunsaturated Fat 0.59 g
- Omega-3 0.06 g
- Trans Fat 0.2 g
- Vitamins 267 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.08 mg
- Vitamin B2 — Riboflavin 1.56 mg
- Vitamin B3 — Niacin 12.4 mg
- Vitamin B5 — Pantothenic Acid 4.09 mg
- Vitamin B6 0.4 mg
- Vitamin B7 — Biotin 30.1 µg
- Vitamin B9 — Folate 199 µg
- Vitamin B12 — Cobalamin 1.2 µg
- Vitamin C 2 mg
- Vitamin D 0.2 µg
- Vitamin E 0.29 mg
- Vitamin K 1.4 µg
- Minerals 294 mg
- Major Minerals 292 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.15 g
- Cholesterol 253 mg
Vitamins
vitamin-c: 2 · vitamin-b12-cobalamin: 1.2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.08 · vitamin-b2-riboflavin: 1.56 · vitamin-b3-niacin: 12.38 · vitamin-b5-pantothenic-acid: 4.09 · vitamin-b6: 0.4 · vitamin-b7-biotin: 30.1 · vitamin-b9-folate: 198.6 · vitamin-d: 0.2 · vitamin-e: 0.29 · vitamin-k: 1.4 ·
Minerals
Kidney is leaner than many muscle cuts but still an organ meat with elevated cholesterol.
History
British steamed-pudding tradition depended on kidney-region suet for lift and richness.
Farm kitchens rendered kidney fat separately from softer body fats.
Heritage bakers sought real lamb or mutton suet over industrial substitutes.