Prepared from our whole bone in lamb saddles, we carefully remove the bones leaving the fantastic eye of the loin, we then roll these into a great roasting joints.
Our french trimmed rack of lamb is a brilliant choice and a real show stopper. Prepared from the whole best end, best roasted with a herb crust.
Supplied as an 8 Bone Rack
Prized for it tenderness the pork neck end or commonly known as a Boston butt is one of our favourites here at Larder.
With fantastic layers of fat which melt away during cooking leaving amazingly flavoured and tender meat all topped off with a great layer of crispy crackling.
Cut from free range cherry orchard pigs, these incredible Porchetta joints are prepared from the middle of pork (loin & belly).
We remove all bones before rolling to create one of the most flavoursome, tender and juicy pork joints around. The leaness from the loin coupled with the fat and flavour of the belly is the perfect balance.