Tallow (suet) from Tasmania’s finest grass‑fed & finished lamb

A fantastic addition for dietary cooking or the good ol’ deep fryer. We love frying, sautéing and searing with this fat thanks to its high smoke point — approximately 250ºC — which gives reliable, even heat and excellent browning without burning.

Flavor profile Lamb tallow is subtler than beef fat; it won’t hit you with a strong “lamb” note. Expect gentle earthy and grassy tones, with a seasonal lift depending on the grazing at the time of year. The result is a clean, refreshing fat that enhances ingredients rather than overpowering them — perfect for delicate proteins, roasted vegetables, or classic fried foods.

Why choose lamb tallow?

• High smoke point (~250ºC) — ideal for frying, searing and high‑heat cooking.

• Versatile, neutral-but-complex flavor that complements a wide range of dishes.

• Sourced from grass‑fed & finished Tasmanian lambs — pasture-driven taste from the edge of the world.

• Nutritionally beneficial: a good source of conjugated linoleic acid (CLA), an important omega‑6 fatty acid, contributing to essential fatty acid intake.

Usage tips

• Use for pan‑searing steaks, frying eggs, roasting root vegetables, or in a deep fryer for crisp, golden results.

• Melt and brush on steaks or chops for added richness.

• Store in a cool, dark place; refrigerate or freeze for longer shelf life.

From pasture to pan, this Tasmanian lamb tallow brings clean flavour, dependable cooking performance, and nutritional benefits — a true pantry staple for carnivore and animal‑based diets.