Lamb, mutton and beef fat have a very high smoke point between 200C and 205C, which makes them a great choice for cooking food at high temperatures, be that chips, roast potatoes or popcorn.
When any fat (plant- or animal-based) smokes, its flavour is destroyed and its chemical composition changes, breaking down free fatty acids, and releasing free radicals and other harmful compounds you really don't want to be eating.
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