"Dave Smith" > wrote in message
m...
> Felice wrote:
>
>> You've got it! My father made a three-legged wire rack and my mother
>> stood it in the pudding pan. Being from a Brit family, she tended to
>> overcook the roast, but the Yorkshire was incredibly good. I can't
>> imagine it without the drippings!
>
> While I prefer roast beef rare to medium rare, sometimes you need to
> overcook it to get the fat for Yorkies and the drippings for gravy.
>
I wonder how much fat would come off with the low temp (250F) method that
leaves the meat rare, but tender.
Graham