The ancient people had used and kept a lot of tools and most important of all were clay cooking pots and dishes, etc.., and they left them as remains to tell about the way they were living and feeding . So, it was quite important to carry out some analysis on the organic residue of archaeological clay sherds from cooking pots or dishes from the area of Homs from the era of the Roman and Islam. A Special attention was focused on the analysis of lipids, which have the properties of resisting the effect of the environment after it is absorbed in the clay matrix. Lipids can be extracted with suitable solvents, either total extraction, or after the treatment of the undisolved portion of the clay with alkaline. Analysis using gas chromatography and gas chromatography - mass spectrometery, revealed the existence of mono and di carboxylic acids, saturated and unsaturated fatty acids, alkanes, and mono, di, and tri glycerides. The measurement of the ratio C١٦/C١٨ gave the indication to the use of animal fats in these pots.