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Mutton Tallow

Mutton tallow is a type of animal fat that is solid at room temperature and has a slightly yellow color. Mutton tallow has a high melting point and is often used in cooking and baking as a substitute for butter or other vegetable oils.

Tallow is rendered fat, purified by slow cooking (or simmering) the fatty tissue to separate liquid fat from impurities and connective tissue. Mutton tallow comes from mature sheep, while lamb tallow is from younger sheep, and beef tallow from cattle.

Texture: Solid at room temperature, but melts around 40–50°C (104–122°F).
Color: Pale yellow to off-white.
Flavor/Aroma: Stronger and gamier than beef tallow; distinct sheepy aroma.
Composition:
- High in saturated fats (~50–55%).
- Contains monounsaturated fats (~35–40%).
- Small amount of polyunsaturated fats.
- Rich in fat-soluble vitamins A, D, E, and K (especially from grass-fed sheep).