Meat
Fat
Mutton fat is often scarce on game; any clean fat helps baste lean roasts or enrich mince. Render gently or lay over joints while cooking. Discard if off-odour.
Track this ingredient
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 75.3 g
- Saturated Fat 60.8 g
- Trans Fat 0.2 g
- Monounsaturated Fat 12.1 g
- Polyunsaturated Fat 2.33 g
- Cholesterol 88.6 mg
- Sodium 58.5 mg
- Salt 0.14 g
- Total Carbohydrate 0 g
- Dietary Fibre 0 g
- Total Sugars 0 g
- Complex / starch 0 g
- Protein 3.14 g
- Water 15.8 g
- Energy 690 kcal
- Water 15.8 g
- Protein 3.14 g
- Fat 75.3 g
- Saturated Fat 60.8 g
- Monounsaturated Fat 12.1 g
- Polyunsaturated Fat 2.33 g
- Omega-3 0.22 g
- Trans Fat 0.2 g
- Vitamins 35.3 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.07 mg
- Vitamin B2 — Riboflavin 0.18 mg
- Vitamin B3 — Niacin 4.81 mg
- Vitamin B5 — Pantothenic Acid 0.52 mg
- Vitamin B6 0.34 mg
- Vitamin B7 — Biotin 2.1 µg
- Vitamin B9 — Folate 6.7 µg
- Vitamin B12 — Cobalamin 1.2 µg
- Vitamin C 2 mg
- Vitamin D 0.2 µg
- Vitamin E 0.35 mg
- Vitamin K 1.8 µg
- Minerals 384 mg
- Major Minerals 383 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.14 g
- Cholesterol 88.6 mg
Vitamins
vitamin-c: 2 · vitamin-b12-cobalamin: 1.2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.07 · vitamin-b2-riboflavin: 0.18 · vitamin-b3-niacin: 4.81 · vitamin-b5-pantothenic-acid: 0.52 · vitamin-b6: 0.34 · vitamin-b7-biotin: 2.1 · vitamin-b9-folate: 6.7 · vitamin-d: 0.2 · vitamin-e: 0.35 · vitamin-k: 1.8 ·
Minerals
Rendered or depot fat is nearly pure lipid energy with negligible carbohydrate.
History
Victorian butchers charted mutton chops, legs and shoulders as everyday working-class roasts. Cooks treated fat of mutton as a cut with its own timing and sides.
As mutton cookery specialised, fat was portioned and sold ready for the pan. Victorian butchers charted mutton chops, legs and shoulders as everyday working-class roasts.
Spice-trade cookery folded mutton into curry, pilaf and tagine traditions across South Asia and the Middle East; fat of mutton took a named place in that kitchen trade.