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Lamb Tallow (Lard)


Tallow is a rendered form of beef or lamb fat. It is solid at room temperature. Unlike suet, tallow can be stored for extended periods without the need for refrigeration to prevent decomposition, provided it is kept in an airtight container to prevent oxidation. Can freeze for a year.

Lamb: A Mediterranean Staple with Many Health Benefits. Almost 40% of the fats in lamb come from oleic acid. This is the monounsaturated fat best known for its prevalence in the Mediterranean diet and a reduced risk of heart disease. Lamb is also one of the best-known sources of conjugated linoleic acid.


  • 1 kg Lamb Suet
  • 1 litre Water
  • 2 Large Pans
  • Colander
  • Towel or Dish Cloth (for straining fat)


  1. Slice lamb suet into small square pieces.
  2. Place in a large pan, then pour in the water. Boil for at least 12 hours to melt the fat. Stir every 30-45 minutes to dislodge any sticky bits from the bottom of the pot. The tallow is ready when all of the suet has melted (there will be some grisly bits floating as well, which look like little bits of grounded lamb).
  3. Place a colander or strainer on top of a pan or bowl.  Cover with a cloth.  Pour the fat fluid into the cloth.  The cloth acts as a strainer. Then throw away the solids.
  4. The fat will float to the top and turn solid when cooled down. This can take hours depending on room temperature.
  5. Dislodge the hard fat and throw away the liquid. Melt the fat again.  Pour into a sealed container for storage.