This work attempted to examine the effects of lard partial acylglycerols on the melting and crystallization properties of blends with lard and rapeseed oil (LR). Partial acylglycerols [lard-monoacylglycerols (lard-MAG) and lard-DAG] were found to result in different melting and crystallization properties of LR. Lard-MAG exerted slight inhibitory effect on crystallization of LR. Nevertheless, it was not statistically significant (P > 0.05). In fact, the presence of lard-MAG did not change the solid fat content (SFC) of LR. Lard-DAG, on the other hand, exerted different effects on the crystallization of LR depending on its concentration and degree of supercooling. The presence of a low concentration of lard-DAG was found to significantly (P < 0.05) delay nucleation and crystal growth velocity of LR at low degree of supercooling, which was reflected by a reduced Avrami constant (k) and SFC and increased half-time of crystallization (t(1/2)). Meanwhile, a high concentration of lard-DAG was found to promote nucleation and crystal growth in LR at low degrees of supercooling with increased k and SFC and decreased t(1/2). The characteristics of the blends may have correlations with their properties in potential meat applications.