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.
Whole lamb leg bone in, the classic British roast dinner perfect for those autumnal and wintery nights in or jazzed up in summer with Moroccan spices, always a winner.
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.