Lamb Tail Fat

Tail fat — the specific fat used across Turkish and Central Asian cooking. We supply it within our Others range under Lamb, to UK wholesale kitchens — restaurants, butchers and caterers. Typical uses include kofte and kebab mixes, pilav and rice dishes, and grilling where it is threaded between meat on the skewer.

What it is

The fat from the tail, kept separate from general trim because it behaves and tastes differently. It is asked for by name in kitchens where it is not interchangeable with ordinary lamb fat.

How it is prepared

Supplied whole, in pieces, or minced. Quantities to your requirement.

Cut specification

Typical trade use

Kofte and kebab mixes, pilav and rice dishes, and grilling where it is threaded between meat on the skewer. Render gently, or cut into pieces and cook alongside the meat so it bastes it.

Ordering notes

Supplied chilled, vacuum-packed or on trays. Case quantities to suit your delivery schedule. Keep refrigerated and use within the date advised on delivery. Frozen supply available on request.

Browse the full Others range or all Lamb cuts. Related cuts in the same range: Lamb Fat and Lamb Mince. For skewer and kofte mixes we also supply Lamb Chump Diced. To confirm a specification or open a trade account, contact us.

Frequently asked questions

How is Lamb Tail Fat supplied?

Supplied whole, in pieces, or minced. Confirm the exact specification when you place your order.

What do trade buyers use Lamb Tail Fat for?

Kofte and kebab mixes, pilav and rice dishes, and grilling where it is threaded between meat on the skewer.

How does Lamb Tail Fat differ from Lamb Fat?

Within the Others range, the two sit close together in the range, cut to slightly different specifications.

Cut specification, portion size and preparation notes are passed to our butchers exactly as you give them — we do not adjust or simplify them. Average unit weights vary from carcass to carcass; please confirm weights and case quantities when ordering.