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.
Cut from our whole dry aged Scotch beef fillets, we remove the head, tail and silver skin to leave the centre cut perfect for roasting and sharing or for a beef wellington.
Supplied 1000g-1.5kg each
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.
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.