I adore the "as big as my cutting board" portioning aid.

I'm also impressed with your juggling skills. In my experience, it takes at least fifty repetitions before I can reliably not burn the meat while attending to chopping my veggies.

I love lamb, and the ground lamb that's available to me is SO fatty. I think when I try this I'll brown the lamb all on its own, using that "pour grease into a bowl of water" trick. (But putting water in hot fat sizzles--not the reverse?)