Definition
To insert strips of fat into lean meat before cooking—the pre-medieval way of preventing dry poultry (before brining was cool).
Example Usage
Lard the venison with bacon strips before roasting to keep it from becoming a hockey puck.
Origin
From Old French 'lardé' meaning 'inserted with lard'
Fun Fact
Historically, cooks would use dedicated tools called 'larding needles' to insert fat into meat with surgical precision.
Source: Classical meat preparation technique
Related Terms
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