Grass Fed Lamb Tallow
One ingredient. Slow-rendered grass-fed lamb tallow.
Free shipping for orders over $100
Ditch the seed oils.
The cleanest, most stable tallow there is — with a flavour profile that's surprisingly mild. Enough here to cook with confidence for weeks.
What's in the jar
Plenty of jar, plenty of uses
Slow-rendered, single batch
We honour the whole animal. Lamb fat — usually trimmed and tossed — is one of the most underrated cooking fats on the planet. We render it the way it's always been done: slow, in-house, no shortcuts.
It's the same tallow we've cooked with on Wolki Farm for years: from our own pasture-raised lambs, slow-rendered, single ingredient. Fat carries what the animal experienced. Ours experienced good pasture.
Read the Wolki storyFAQs
Is 2 litres too much for one household?
Most households move through it faster than they expect once they switch — roasting, frying and searing all add up. It's shelf-stable for 12+ months sealed, so there's no rush, and the per-litre price is our best value.
Lamb tallow vs beef tallow — what's the difference?
They're very similar — both grass-fed, both 250°C smoke point, both shelf-stable. Lamb's a touch milder in flavour and slightly softer at room temp. Beef tallow's the slightly richer one. Cook's choice. Plenty of households keep both for different dishes.
Will it taste like lamb?
Properly rendered lamb tallow is remarkably clean — a faint savoury richness, not a mouthful of roast lamb. Your chips will taste like the best chips you've had. (If a lamb tallow tastes strongly of lamb, it wasn't rendered properly — that's the giveaway.)
Does it need to go in the fridge? How long will it keep?
No fridge required. Tallow is shelf-stable — pure rendered fat with the moisture cooked out. A sealed jar happily lives in the pantry for 12+ months. Cool, dark cupboard, lid on. You can refrigerate it for firmer scooping, but you don't have to.
What makes your lamb tallow different from a tub off the supermarket shelf?
Most supermarkets don't sell lamb tallow at all — and the few that do source from blended feedlot offcuts. Ours comes from our own grass-fed lambs, rendered from whole carcasses right here, single batch, no fillers. Grass-fed fat carries a better fatty acid profile, and slow rendering keeps it clean and neutral.
Can I use it on my skin, or is it just for the pan?
You can. Tallow's been a skincare staple for centuries because its fats are remarkably close to our own skin's. Plenty of customers use it straight as a balm. (If you'd rather have it whipped, scented and ready to go, Ann makes a range under Mrs W's Skincare worth a look.)
Isn't all that saturated fat bad for me?
This is the question everyone's been trained to ask — and the thinking has shifted a lot. Saturated fat spent decades as the dietary villain, and a fair bit of that has quietly been walked back since. Tallow is a stable fat that holds up under heat instead of oxidising the way industrial seed oils do. We're not handing out medical advice — eat it as part of a sensible diet — but a clean rendered fat from grass-fed lambs beats a refined oil from a factory.
300ml or 2 Litres — which should I get?
The 300ml is 'try it and see' — perfect for newcomers or just-you households. The 2 Litres is for the converted: cooking with it most nights, feeding a family, using it for skincare as well as the pan. It works out cheaper per ml, so once it's earned a permanent spot on your bench, the big tub's the smarter buy. (Pick your size from the dropdown above.)
How does shipping work?
Pantry/shelf-stable goods ship for $10 flat-rate nationally, and orders over $100 ship free. Australia Post with tracking, multiple dispatches per week. Afterpay accepted.
