As Kayelle said, "Fat is flavor". When I grind up beef for hamburger, if there is no fat on it, I ask the back room for a piece of suet. I may not use it all, but the rest can go into the freezer for future needs. I also wrap my rib roast with a strip of suet. I don't serve the strip of suet, but the flavor is there.
Illegitimi non carborundum!
I don't want my last words to be, "I wish I had spent more time doing housework"