Lamb fat

Lamb fat is the natural fatty tissue from sheep. It is typically rendered down from the fatty deposits of the animal, often from the tail or surrounding organs. The rendering process involves gently heating the fat to separate it from the meat and connective tissues, resulting in a liquid fat that solidifies upon cooling.

Lamb fat is used in food manufacturing primarily for its rich flavour and texture. It can add depth and a characteristic savoury note to dishes, particularly in meat products and baked goods. It is also used as a cooking fat, imparting a distinct taste to foods fried or roasted in it.

Lamb fat is a source of saturated fatty acids. The UK's Department for Environment, Food & Rural Affairs (Defra) includes it in statistics on fats and oils. There is no specific regulatory status for lamb fat as a food additive in the UK; it is considered a foodstuff. Evidence on the health effects of saturated fats suggests a link with blood cholesterol levels, and dietary guidelines from the NHS recommend limiting intake of saturated fats.