Rendered fat from lamb suet

[Raw Rob]

So I rendered some fat from lamb suet the other day, and it's much harder than beef fat at room temperature. I guess lamb fat has a higher melting point than beef fat? If it does, I wonder how this would affect it in regards to making pemmican with it. It would obviously be harder (maybe too hard), but I wonder if it would keep better. Has anyone else had experience with rendering fat from lamb?