A true centrepiece to your Christmas dinner table!
Our large 3 Bird Roast consists of a Pheasant and Turkey stuffed inside a whole duck . All the game birds are wild and the duck and turkey are both free range.
Our master butchers carefully bone out a whole duck, before rolling turkey breast around pheasant breasts and tying back together for a show stopping joint.
This joint will weigh on average 2.6-3.2kg each and serve 5-6 people
Our Scotch Dry Aged Cote-De-Bouef is a real centrepiece for the table. Packed full of flavour with fantastic marbling and fat covering, giving off a great depth of flavour with the most tender meat. Our butchers take these cracking joints one step further by chining and French trimming the bones.
Pork loin joint cut from the bone in loin with a great layer of crackling and a juicy tender meat with no hassle of the bone. Perfect for an easy carve Sunday roast.
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.