Langoustine man?
I am a meat magician, I made juicy burgers with 5% fat mince. First time I tried grated chilled butter, didn't work very well, burgers still too dry, second time I melted the butter and skimmed the solids off to make ghee then warmed spices it, left it to cool a bit and mixed it in with the mince, juicy tasty burgers. Burgers need fat, lasagne doesn't, but they bring me 20% fat mince another day and ask me to make a lasagne. I should have whacked them over the head with it and said this is burger mince you fool but they wanted lasagne, I mopped a load of oil up but they still commented that it was greasy, the cheek of the week.