It was an interesting thing that someone brought up at class last week. Another one of those "invisible" syns that we often forget about. And I had to admit, I hadn't realised this before, though it seems obvious now. It's only the extra lean mince that is free. I never really thought about it before. I always buy the leaner minces and drain it once browned, and just treated it as free. But it's not. Unless it's the extra lean stuff. I really didn't realise that and HOW LONG have I been doing this now? Yikes!