Perhaps you’re working your way through a recipe, and it calls for a generous scoop of rich, golden fat. Which do you choose? Lard or ghee?
Ghee is often referred to as “liquid gold,” and it’s a beloved ingredient, particularly in Indian cooking. It’s a clarified butter with a nutty aromatic feel that gives a luxurious touch to your dishes. Meanwhile, lard is popular in traditional cooking and is known for creating the flakiest pie crusts and the crispiest fried chicken.
So, with these two fats at your disposal, which one do you reach for? Read on to find out!
Comparing lard vs ghee
Lard (pork fat) | Ghee (clarified butter) | |
Solid or Liquid? | Solid | Semi-solid |
Smoke Point (Fahrenheit) | 375 degrees | 480 degrees |
Primary Fat | Monounsaturated | Saturated |
Taste | Mildly porky to neutral | Buttery |
Good for Cooking… | Raw, low heat, medium heat | Raw, low heat, medium heat, high heat |
Common allergens | Pork, meat allergy | Milk |
Gluten-free? | Yes | Yes |
Keto? | Yes | Yes |
Paleo? | Yes | Mostly yes |
Vegan? | No | No |

Differences between lard and ghee
The main contrast between lard and ghee is where they’re sourced from and their smoke points. Lard is rendered from pork fat and has a smoke point of 375 degrees, while ghee is made from cooking butter until all the water in it evaporates and has a smoke point of 480 degrees.
Since lard comes from an animal fat source, it’s naturally free from gluten and dairy. But ghee, although coming from a dairy source, will still be a concern for those with milk allergies, although it is lower in lactose than regular butter. Ghee is also considered okay on the paleo diet as it no longer contains (as much) lactose or casein – but some purists debate it.
Now, let’s revisit their smoke points. Lard has a moderate smoke point at 375 degrees, which makes it perfect for frying and baking at moderate temperatures, while ghee can handle high-heat cooking without breaking down or burning. That makes it a top choice if you’re searing or deep-frying.
While these two fat sources aren’t by any means vegan-friendly, they’re ready to accommodate gluten-free, keto, and paleo diets!
Baking and cooking with lard vs ghee
When it comes to baking, lard is a kitchen staple. It’s used to create flaky biscuits, pie crusts, and pastries. I personally love how its savory undertones complement the sweetness of baked treats, as well as its tender, melt-in-your-mouth qualities. Because of its moderate smoke point, it’s perfect for ensuring a golden, crispy finish. Lard is also easy to render at home if you have the time and fat available!
For ghee, you’ll get a little more luxury and richness, which is ideal for buttery cookies like shortbread or sablé. Since ghee has a nutty and caramel-like flavor, it can infuse treats with a sophisticated sweetness.
If you’re cooking with ghee, you’ll be glad to know it’s as versatile as they come. Its high smoke point means you can use it for whatever cooking technique you want. For example, I like to use it for pan-seared fish and building flavors in fragrant Indian curries (of course!). Lard has a more moderate smoke point, which means it can still take the heat without smoking too much, perfect for searing meats and locking in those juices.
Can lard and ghee be substituted for each other?
Lard’s savory, porky flavor works as a sub for ghee in savory dishes, but it likely won’t work when you’re baking sweet treats. Because it has quite an opposing flavor to the buttery, sweet flavor profile that ghee has, you probably won’t want to use it in desserts. And with the two very different smoke points, you’ll want to stick to ghee or a more suitable substitute for high-heat applications.
The best all-around sub for ghee is butter, while a good swap for lard would be any type of shortening.
Nutrition: Lard vs ghee
While lard’s primary fat source is monounsaturated fat, ghee’s is saturated fat. However, lard does still have almost the same amount of saturated fat as monounsaturated fat, which means you’ll still need to watch your intake.
Saturated fat has been linked to an increase in cholesterol in high amounts, while monounsaturated fat is considered a “healthy fat” that has more health benefits. Ghee has a slightly higher calorie count (123 vs 115) and a higher cholesterol amount (35.8mg vs 12mg), which you might want to be wary of.
While there are things to watch out for with lard and ghee, they both contain many essential nutrients – lard being high in vitamin D and heart-healthy fats, and ghee containing high amounts of monounsaturated omega-3g.
As a rule of thumb, use all cooking oils and fats sparingly.
Per tablespoon (15mL) | Lard (pork fat) | Ghee (clarified butter) |
Calories | 115 | 123 |
Polyunsaturated | 1.4 g | 0.5 g |
Monounsaturated | 5.8 g | 4.0 g |
Saturated | 5 g | 8.7 g |
Trans | 0 g | 0 g |
Total Fat | 12.8 g | 14 g |
Cholesterol | 12 mg | 35.8 mg |
The primary fat source is bolded.
How to store lard and ghee
Both lard and ghee should be stored in sealed containers in a dark, cool place. Ghee is best stored in a glass container. Products bought from the store will have best-by dates on the container to follow. Containers of lard often last around 1 year in the fridge and 6 months at room temperature, and ghee often lasts up to 1 year unopened in the pantry and 3 months after opening.
Lard vs ghee: Which is better?
As I’ve experimented with many cooking oils and fats, there are certain purposes I use specific ones for. I personally reserve ghee for Indian desserts and dishes and reserve lard for traditional baking recipes and occasional pan frying. After all, it’s all about choosing the right tool for the job! Ghee’s high smoke point and sweet flavor make it ideal for desserts, while lard’s savory versatility works perfectly in hearty savory dishes.
FAQ
Lard is great for creating textures and flavors in dishes, but whether it’s the healthiest fat or not depends on your perspective. While lard is high in monounsaturated fats, which are heart-healthy, it also has a significant amount of saturated fats. All in all, moderation is key when using any fat in cooking.
It all depends on the dish you’re preparing and your preferences. Ghee has a higher smoke point (480 degrees) and a nutty flavor that makes it a great choice for all sorts of cooking techniques, while tallow (400 degrees) has a rich, beefy flavor that can enhance savory dishes, like roasted veggies or seared steaks. When you’re weighing your options, consider the method of cooking, flavors, textures, and nutrition!