Grass-fed lamb fat usually has more Omega-3 fatty acids than Omega-6 fatty acids making it one of the best fats for a healthy lifestyle. In fact, it is a heart healthy fat. This is raw exterior lamb fat trimmed from areas other than around the loins and kidneys. Its high smoke point makes it ideal for deep frying and pan frying. Because it is from a grass-fed animal it can be made into excellent tallow and used as a nutritious cooking fat. Lamb fat is made into tallow in a process called rendering, which involves melting and extended simmering, followed by straining, cooling and usually by repeating the entire process. Unlike tallow, fat that is not pre-packed requires refrigeration in order to be stored for extended periods. Tallow is a rendered form of lamb fat, processed from fat. It is solid at room temperature. Tallow can be stored for extended periods without the need for refrigeration to prevent decomposition, provided it is kept in an airtight container to prevent oxidation. U.S. raised grass-fed lamb.