deep frying in lard
We know that pork lard and butter is primal, but how about vegetables deep fried in lard or butter? is it healthy to deep fry it on low temperatures? fat is our friend!
Lard has around 10% polyunsaturated fat. I'd use it to, say, deep-fry a turkey for Thanksgiving and then toss out the remaining oil.
I would go with conventionally raised beef tallow if you mean to keep the oil in the fryer for an extended amount of time, it is 3% polyunsaturated fat and thus more stable and less prone to go rancid.