Pour off any excess fat, and add wine to skillet.
Remove the pepper and any excess fat to a small dish.
Remove all excess fat from lamb and cut into four pieces.
Put simply, running won't shift any excess fat that you pile on to your plate.
Set aside on kitchen paper to remove any excess fat.
About 2 hours before serving, trim the excess fat from the chicken.
Push the beef to one side, and drain off any excess fat.
Remove from the heat and place on kitchen paper to drain of excess fat.
I don't believe in excess fat, especially when I'm footing the bills.
Pour off the excess fat at least once and save it.
