Caul fat, also known as lace fat, omentum, or fat netting, is the greater omentum used as offal: the lace-like, fatty membrane which surrounds the internal organs of some animals, such as cows, sheep, and pigs. It is used as a casing for sausages, roulades, pâtés, and various other meat dishes.
In the traditional Ukrainian and Russian cuisine, caul fat, known as or , was usually filled with and liver, and baked in a clay pot in the Russian oven.
The Navajo people of the Southwestern United States wrap sheep intestines around strips of caul fat to make a dish called .