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Also known as: lamb fat
Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
In moderation, lamb intermuscular fat provides essential fatty acids and aids in the absorption of fat-soluble vitamins like A, D, E, and K. While high in calories, New Zealand lamb is often grass-fed, which typically results in a higher concentration of beneficial conjugated linoleic acid (CLA) compared to grain-fed varieties.
100g of cooked New Zealand lamb intermuscular fat contains approximately 596 calories and 62.44g of fat. It is a very calorie-dense ingredient with 0g of carbohydrates and about 8.53g of protein, making it a significant energy source.
Yes, lamb fat is excellent for keto and other low-carb, high-fat diets. With zero carbohydrates and a high fat-to-protein ratio, it helps individuals maintain ketosis while providing the necessary fats for energy.
It contains oleic acid, a heart-healthy monounsaturated fat, and stearic acid, which has a neutral effect on cholesterol levels. Additionally, it is a source of CLA, which has been linked to potential metabolic benefits and anti-inflammatory properties.
It is primarily used to add moisture and intense flavor to lean cuts of meat or stews. You can also render it down to create a flavorful cooking fat (tallow) for roasting vegetables or searing other proteins.
It has a rich, savory, and slightly earthy flavor that is characteristic of lamb. Because it is intermuscular fat (marbling), it tends to be more tender and carries more of the animal's distinct flavor profile than the harder exterior fat.
cooked new zealand lamb intermuscular fat is a versatile ingredient found in cuisines around the world. With 596 calories per 100g and 8.53 grams of protein, it's a nutritious addition to many dishes.
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Browse recipes →Yes, rendered lamb fat can be a flavorful substitute for butter or vegetable oils in savory dishes. It has a high smoke point, making it ideal for high-heat cooking methods like frying or roasting.
Pure cooked lamb intermuscular fat is naturally gluten-free and dairy-free. It is a single-animal product, making it safe for those with celiac disease, gluten sensitivities, or lactose intolerance.
Cooked lamb fat should be kept in an airtight container in the refrigerator for 3 to 5 days. For long-term storage, it can be frozen for up to 3 months; ensure it is well-wrapped to prevent freezer burn.
Spoiled lamb fat will develop a sour or rancid odor and may change in color or develop a slimy texture. If you notice any off-smells or visible mold, the fat should be discarded immediately.