1.   After cooking the meat, drain off the excess fat.

2.   Cut off the excess fat from the meat before cooking.

3.   Drain off excess fat.

4.   Remove the mince, drain off any excess fat through a colander or sieve and wipe the pan or wok.

5.   Skim off excess fat from pan, and add shallots, Juniper berries, and bay leaves.

6.   Trim any excess fat from the lamb, leaving the skin untouched, and rub the joint with salt and pepper.

7.   Trim spare ribs of any excess fat, then place in a large roasting tin.

8.   Trim the excess fat off the meat.

9.   After cooking the meat, drain off the excess fat from the pan.

10.   Skim off the excess fat from the pan before adding the rest of the ingredients.