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About the Cut
Bone-In Rind-On Pork Belly
Bone-in rind-on pork belly is a rich cut from the pig’s belly, featuring both the bone and rind. Famous for its layers of fat and meat, the meat becomes tender and juicy when slow-cooked, and the rind turns into crispy crackling when roasted, adding a special texture contrast! Perfect for slow roasting or braising, this cut is great for long cooking times to render the fat and release its deep flavours, making it ideal for dishes like crispy pork belly.
Owton’s Top Tips!
Our Bone-In Rind-On Pork Belly (1–1.1kg) is a flavour-packed cut perfect for slow roasting. The bone adds richness, while the rind gives you that all-important crispy crackling. Roast at 220°C for 30 minutes to crisp up the skin, then reduce to 160°C and cook for 2–2.5 hours until tender.
Great served with sticky glaze, Asian spices, or classic roast trimmings. Store chilled or freeze for later. Butcher-quality belly pork, rich, satisfying, and always a crowd-pleaser!
To achieve crispy crackling, score the rind, pat it dry, and rub it generously with sea salt. Roast at a high heat (around 220°C) for the first 30 minutes, then reduce the temperature to 160°C and cook slowly for 2–3 hours until tender.
The bone enhances flavour during cooking and helps retain moisture, while the rind produces crispy crackling. This cut offers a delicious contrast between crunchy skin, juicy fat, and tender meat.
Yes, pork belly is excellent for barbecuing. Start by slow-roasting or pre-cooking it to tenderise the meat, then finish on the grill to crisp up the rind and caramelise the edges for extra flavour.
This cut is incredibly versatile—use it for traditional roasts, Asian-inspired glazed belly slices, slow-cooked stews, or crispy pork tacos. It’s also ideal for making sticky, melt-in-the-mouth pork belly burnt ends.
Wondering What To Do With Bone-In Rind-On Pork Belly?
About The Cut
Lamb Cutlets
We can confidently say that lamb ribs are one of the most flavourful cuts, offering a perfect balance of tender meat and rich fat. Taken from the rib section of the lamb, lamb cutlets include the rib bones and the surrounding marbled meat, making it incredibly juicy and full of flavour when cooked right.
Owton’s Top Tips!
Our 10 Lamb Cutlets (approx. 900g) are tender, juicy, and packed with rich flavour. They’re ideal for quick cooking whether you’re pan-frying, grilling, or firing up the barbecue. Season with salt, pepper, and a drizzle of olive oil, then cook for 2 to 3 minutes per side until the centre reaches 60°C for a perfect pink finish.
These cutlets work beautifully with rosemary and garlic for a classic touch, or try a bold spice rub for something a little different. Serve with minted peas, couscous, or roasted vegetables for a simple yet impressive meal.
Store chilled for up to 3 days or freeze in portions for added flexibility. Loved by all, these are a reliable choice when you want flavour, speed, and quality on the plate.
Lamb cutlets are best cooked quickly over high heat. Pan-sear or grill them for 2 to 3 minutes per side for medium-rare, or slightly longer if you prefer them well done. Let them rest for a few minutes before serving to allow the juices to settle.
This pack typically serves 3 to 4 people, depending on portion size and accompaniments. For a main course, most adults would enjoy 2 to 3 cutlets each. They also make great starters or small plates when served individually.
Yes, marinating adds excellent flavour and helps tenderise the meat. Use ingredients like garlic, rosemary, lemon, olive oil, or yoghurt-based marinades. For best results, marinate for at least 2 hours or overnight in the fridge.
Yes, all of our lamb is carefully selected from trusted British farms known for their high welfare standards and premium meat quality. Each cutlet is hand-trimmed by our expert butchers to ensure consistent results every time.
Wondering What To Do With Lamb Cutlets?
- You must have an order with a minimum of £30 to place your order, your current order total is £8.85.
