One of the complaints people will have with lean meat (even beef if it is around 90% lean or higher) is that it is dry and tough. Do you ever notice how people say they don't like lean meat except for chilli? A lot of chilli is slow cooked. Make sure the meat reaches the proper temp for food safety, but cook using a lower heat and increased cooking time. I will use a frying pan and cover it when doing steaks, chops or ground meat. If doing a roast, try using a slow cooker or a roaster with the temp turned down - again make sure the meat reaches the proper temp for food safety.