11.   Discard the fat in the pan, then add the oil to the pan and heat it slightly.

12.   Drain and discard the fat.

13.   Discard fat from pan, and place pan over medium heat.

14.   Remove and discard the fat just inside the body and neck cavities.

15.   Remove lamb from pan, and discard excess fat.

16.   Reduce heat to medium-low, and discard fat.

17.   Remove roasting pan from oven and discard crisp fat.

18.   Remove to a plate, and discard the fat from the skillet.

19.   Skim off and discard the fat from the sauce before serving.

20.   Skim and discard fat.