Short answer
Leave a thin fat cap (about 3–6 mm) on pork loin, lamb leg, and beef rib when you want a self-basting roast and time to render. Trim closer for a hot pan sear, for lean slices in a braise, or when the cap is thick, soft, and will never crisp. Score the cap in a crosshatch so heat reaches the meat; do not cut into the muscle. Bone-in chops often keep the edge fat for the grill handle and edge browning.
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