I think with roast chickens, they are usually lifted off the tray on a rack or similar. My roasting tray has a rack insert anyway, so all the fat drips below as it cooks and then of course I just remove the skin.
I hate roasting a chicken where it is sat in a roasting dish and not lifted up off the tray, the amount of grease it sits in make me want to spew lol.
re: steaks you can buy quite lean cuts if you hunt around, round steak tends to be leanest, but the trouble with leaner cuts of steak is they are a less tender cut of meat too, as it is the marbling of the fat that gives them that tenderness.
For pork I always buy loins, which have hardly any fat.
Lamb is the hardest to get a lean cut, as it is always so fatty. For a really lean cut of lamb you are looking at mega bucks and lamb is pretty hard to come by here anyway, only really seem to have it fresh in the summer, otherwise you are looking at frozen new zealand stuff.