Do not bake or roast them in a bag, package, or cooker. Instead, place a rack inside a roasting pan. Season the food, then place it, fat-side up, on the roasting rack. This allows the fat to drip to the bottom of the pan, keeping it out of the food. Roast or bake high-fat meats at no higher than 325 to 350 F. Low heat allows the fat to melt and drip to the bottom of the pan.
High heat sears the fat into the meat.
The food cooks on a rack, allowing excess fat to drip away. Grilling is a particularly good cooking choice because it adds a smoky flavor that enhances the natural flavors of meat, poultry, or fish. If you wish, add hardwood chips to the grilling fire for yet another great taste. Or sprinkle a few applewood or mesquite chips among the coals. Their smoke will add yet another flavor to your food.