Skimming the Fat- Literally!
If you've chosen a fattier cut of meat that you normally would, and are using in a braising or stew recipe, there's an extremely easy way to literally CUT the fat!
Make the dish a day before you plan to serve it. After it's cool enough, refrigerate and keep overnight. Here's a step by step to illustrate a braised lamb chop dish I did the other day:
You can see the layer of fat that, once refrigerated, has congealed right on top of the surface:
Remove with a skimmer:
Then heat it again: