The physical-chemical properties and fatty acid composition of sheep subcutaneous, tallow, intestinal, and tail fats were determined. Sheep fat types contained C 16:0 , C 18:0 , and C 18:1 as the major components of fatty acid composition (19.56-23.40, 20.77-29.50, 32.07-38.30%, respectively). Differential scanning calorimetry (DSC) study revealed that two characteristic peaks were detected in both crystallization and melting curves. Major peaks (T peak ) of tallow and intestinal fats were similar and determined as 31.25-24.69 and 7.44-3.90 °C, respectively, for crystallization peaks and 15.36-13.44 and 45.98-44.60 °C, respectively, for melting peaks in DSC curves; but those of tail fat (18.29 and -2.13 °C for crystallization peaks and 6.56 and 33.46 °C for melting peaks) differed remarkably from those of other fat types. © 2009 Akadémiai Kiadó, Budapest, Hungary.