Heritage breeds for superior flavour
Pork and lamb are often the most difficult meats to get just right. At Lakings, we source heritage breeds that offer the natural fat cover required for succulent results. Whether it’s a spring lamb from local pastures or a perfectly scored Lincolnshire pork joint, the accountability of our sourcing ensures that the meat you receive is tender, ethically raised, and full of character.
How to get perfect pork crackling
The Holy Grail of a pork roast is the crackling. Most people think it requires more heat, but it actually requires less moisture.
Dry the skin: Pat the pork skin with kitchen paper until bone-dry.
Salt heavily: Rub fine sea salt deep into the scores.
The Blast: Start at 230°C for 20 minutes to bubble the skin, then drop to 180°C to finish the meat.
What is the difference between lamb leg and lamb shoulder?
This is the most important distinction in the lamb category.
Leg of lamb: Lean, muscular, and best served pink. It’s the classic choice for a fast roast (approx. 1 hour 15 mins).
Lamb shoulder: High in fat and connective tissue. This cut must be cooked low and slow (3–4 hours) until it is pull-apart tender and melts in the mouth.
The butcher’s verdict: If you want traditional slices, go for the leg. If you want a melt-in-the-mouth shredded texture, choose the shoulder. Leftovers of either will make the most incredible Shepherd’s Pie.
Top Tip – The pink pork myth: Gone are the days when pork had to be cooked until it was grey and dry. Because of modern high-standard farming, it is perfectly safe (and much more delicious) to serve pork when it reaches an internal temperature of 63°C–65°C, which leaves a very faint hint of blush in the centre.
How much pork or lamb per person?
Lamb: Because lamb can have a higher bone-to-meat ratio, we recommend 350g–400g per person for a bone-in leg.
Pork: For a boneless loin or leg joint, 250g–300g per person is the standard. If you love leftovers for Monday sandwiches (and with Lakings pork, you will), always round up!
What is the best way to cook lamb to make it tender?
For the Leg, it’s all about the rest. Lamb is a dense meat; if you carve it straight from the oven, it will be tough. Rest it for at least 20–30 minutes. For the shoulder, tenderness comes with time. Braising the shoulder in a little liquid (like stock or wine) covered in the oven at 150°C will break down the joint into silky, tender meat.
