Lamb Fat

Lamb fat, supplied separately for mince blending and cooking. We supply it within our Others range under Lamb, to UK wholesale kitchens — restaurants, butchers and caterers. Typical uses include adjusting mince ratios, sausage and kofte work, barding, and rendering.

What it is

Fat trimmed during butchery and supplied on its own. Kitchens and butchers buy it to lift the ratio in a lean mince, to bard a lean joint, or to render for cooking.

How it is prepared

Supplied as trimmed fat or minced. Quantities to your requirement.

Cut specification

Typical trade use

Adjusting mince ratios, sausage and kofte work, barding, and rendering. Render slowly over a low heat if it is being used as a cooking fat.

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 Trims and Lamb Tail Fat. For fat-forward dishes we also supply Lamb Breast. To confirm a specification or open a trade account, contact us.

Frequently asked questions

How is Lamb Fat supplied?

Supplied as trimmed fat or minced. Confirm the exact specification when you place your order.

What do trade buyers use Lamb Fat for?

Adjusting mince ratios, sausage and kofte work, barding, and rendering.

How does Lamb Fat differ from Lamb Trims?

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.