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Barding Lean joints
Appears in
Published 1991
Barding is a simple technique of covering a lean joint with thin sheets of pork fat or rashers of fatty bacon. (This is different from larding where strips of fat are actually threaded through the joint with a larding needle.) The fat bastes the joint as it roasts so it does not dry out. This technique can be used for venison and game birds as well as for beef and veal joints. Pork fat is used because of its blander flavour and more pliable texture.
Season or flavour the joint as normal, then wrap the fat over the top. Tie at intervals with kitchen stung. Weigh the joint, roast and baste as normal. Discard the fat before serving, if you like.
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