I'm wondering if other people do this too - when I get a cut of meat that has a good deal of fat, like a chuck steak or shoulder steak or a leg of lamb, I often cut off the fat and render it and then brown the protein in that fat instead of olive oil etc.
Usually, the end product is a braised dish of some kind - like a lamb stew - and I feel like whats the point of cutting off the fat, throwing it away, and then adding olive oil or some other fat in order to brown the chucks of meat?
I think this gives the dish a more rich taste too - the lamb ends up tasting more lambie etc.
What do other people do? Is there a downside to this method?