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 and served as a 4 bone portion see our recipe below for some inspiration.
The boneless lamb shoulder has to be one of the tastiest cuts and with the bones removed its much easier to carve. Packed full of flavour producing fat this cut when slow roasted is hard to beat.
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.
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.