Grass-fed lamb suet 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. Suet is raw lamb fat, especially the hard fat found around the loins and kidneys. It has a melting point of between 113°F and 122°F and congelation between 98.6°F and 104°F. 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. Suet 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, suet 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 suet. 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.