Where to Buy Shortening and Lard in the UK: Stores, Uses, and Smart Buying Tips

Why shortening and lard still matter in modern cooking

Shortening and lard might sound old-school, but they’re kitchen powerhouses that can totally transform your bakes and frying. Think of them as culinary glue and magic oil: shortening gives pastry that tender, melt-in-your-mouth crumb, while lard delivers flaky layers and superior frying performance. If you’ve ever wondered why a pie crust from a bakery tastes so different than one from a supermarket, fats are a big piece of that puzzle.

Whether you’re a home baker chasing the perfect texture or a weekend cook wanting crisp, golden results, knowing where to buy these fats and which type to pick can save you time, money, and disappointment. In the UK there are plenty of places — from big supermarkets to specialist online shops — that stock both traditional lard and modern vegetable shortenings.

Shortening vs lard: what’s the difference?

Choosing between shortening and lard depends on what you’re making. Both are solid fats at room temperature, but they behave differently in recipes. Shortening (usually vegetable-based) tends to be neutral in flavour and great for tender cakes and cookie texture. Lard, rendered pork fat, brings a richer flavour and amazing flakiness to pastries like pasties or pie crusts.

Texture and flavour

Lard contributes a savoury depth and creates dramatic flakiness in layered doughs because of the way it melts during baking. Shortening, by contrast, lacks that porky flavour, so it’s the go-to when you want a neutral taste that highlights other ingredients.

Cooking behavior and smoke point

For frying, lard is exceptional — it has a high smoke point and produces a crisp exterior without absorbing too much oil. Vegetable shortenings are also stable at high heat, but they can sometimes leave a slightly different mouthfeel. If you’re frying fish or making Yorkshire pudding, lard often gives the edge.

Where to buy in-store: major supermarkets and what they offer

In the UK, the big supermarket chains are the easiest places to start your search. Stores like Tesco, Sainsbury’s, Asda, Morrisons and Waitrose typically carry both vegetable shortening and blocks or tubs of lard. Shelf positions vary — check the baking aisle for shortening and the chilled or baking section for lard.

Tesco

Tesco tends to have a broad range, from branded vegetable shortening to own-label lard tubs. Larger Tesco Extra stores usually offer bigger pack sizes, which is handy if you bake a lot or want to freeze portions. Look for 8 oz to 2 lb equivalents when checking product sizes.

Sainsbury’s

Sainsbury’s often stocks both traditional lard and vegetable-based options, plus premium lines in their larger stores. Their own-brand products are reliable for everyday baking, and you’ll usually find clear instructions on the label about swapping with butter or oil in recipes.

Asda and Morrisons

Asda and Morrisons are excellent budget-friendly stops. Both chains frequently carry sizeable tubs and smaller blocks, useful if you’re experimenting with pastry or deep frying. Don’t be surprised to see seasonal upticks in supply around big baking times — think holidays when demand for baking fats spikes.

Waitrose and Ocado

If you prefer specialty or higher-welfare options, Waitrose and Ocado are worth checking. They commonly stock leaf lard (a premium type prized for pastry) and clearer provenance details. Ocado offers a convenient online search function for brands and pack sizes if you prefer to shop from home.

Discount and local options: Aldi, Lidl, Co-op and Iceland

On a tight budget or looking for a quick shop? Aldi and Lidl often rotate their baking selections, and you can find good-value shortening or lard during baking weeks. Co-op and Iceland are also useful for last-minute buys — Iceland tends to be strong on frozen goods, and occasionally stocks blocks of lard in chilled sections.

Local butchers and farm shops

Don’t overlook local butchers and farm shops for lard, especially leaf lard and less-processed varieties. These outlets can offer fresher, small-batch rendered fat and often let you ask about the animal’s rearing conditions. It’s a simple way to support local businesses and gain quality control over what you’re cooking with.

Online retailers and specialist suppliers

Shopping online opens up even more options: Amazon UK, specialist food retailers, and artisanal producers sell a range of shortenings, leaf lard, and render-your-own kits. Online platforms are particularly useful if you want organic, heritage-breed lard or vegan shortenings that are harder to find on the high street.

What to expect when buying online

On retail sites, product descriptions will usually state the pack weight in ounces or pounds, suggested uses, and storage guidance. Check reviews to see how others used the product — it’s a good shortcut to guess whether a shortening works well in cookies or lard produces flaky pastry in your climate.

How to choose the right product for your recipe

Match the fat to the task. For flaky pastry, seek out leaf lard or a high-quality lard; for tender, crumbly biscuits and cakes, vegetable shortening or a block shortening usually performs better. If flavour neutrality is essential — say for sweet tarts — reach for a neutral vegetable shortening.

Substitutes and swaps

Butter, margarine, and vegetable oils can substitute in many recipes. Remember that butter contains water, which affects texture, so you might need to tweak quantities. If a recipe calls for 8 oz of shortening, a common swap is roughly 8 oz of butter, but expect a slightly different crumb and less flakiness.

Expected pack sizes and price expectations

Pack sizes vary widely: you’ll commonly find tubs from about 8 oz up to 2 lb, and some specialist sellers offer even larger buckets for commercial use. Prices reflect the source and processing — basic vegetable shortening is usually the most affordable, while leaf lard and certified-welfare lard command premium prices.

Looking for the best value? Compare unit prices — price per ounce or per pound — rather than just the sticker price. This helps you spot a bargain tub versus a smaller, more expensive pack. If you bake a lot, buying a larger tub and freezing what you won’t use soon is often the most economical choice.

Storage, shelf life and portioning

Proper storage keeps your fats fresh and ready to perform. Store unopened tubs in a cool, dark place; once opened, lard and shortening will last longer in the fridge. For long-term storage, freezing in portioned blocks works well — defrost only what you need to keep textures consistent.

How long will lard and shortening last?

In the fridge, lard typically keeps for a number of weeks to a few months; in the freezer, it can remain usable for up to a year. Shortening is often more shelf-stable and can last several months when stored in its original container away from heat. Always check for off-odours as a sign of spoilage.

Recipes that really benefit from lard and shortening

Want to make pies that crackle and break into flakes? Lard is your friend. Shortening shines in cookies and cakes where tenderness and uniform texture win out. Here are some everyday dishes that improve dramatically with the right fat:

Pie crusts and pastries

Leaf lard yields dramatic, bakery-style flakiness — perfect for hand-raised pies, pork pies, and delicate pastry. If you’re making a savoury pie and want that classic mouthfeel, using lard is a shortcut to bakery-quality results.

Frying and roasting

For perfect chip-shop-style chips or crunchy roast potatoes, try frying briefly in lard or adding a knob to the roasting pan. The high smoke point and flavour help create golden exteriors and tender interiors without greasy sogginess.

Health notes and moderation

Both lard and shortening are sources of fat and should be used as part of a balanced diet. Lard contains saturated fat but also has monounsaturated fats similar to olive oil. Many vegetable shortenings are hydrogenated or partially hydrogenated in older formulations, so check labels for trans fats. Today, many manufacturers have improved formulations to minimise unhealthy trans fats.

Balance is key: enjoy the superior texture and flavour these fats bring, but pair them with plenty of vegetables, whole grains, and lean proteins in your overall meal planning.

Sustainable, ethical and speciality considerations

If provenance matters to you, seek out leaf lard from pasture-raised pigs or brands that publish welfare standards. Local butchers and farm shops can be excellent sources of ethically produced lard with clear traceability. For vegans and vegetarians, look for non-hydrogenated vegetable shortenings or plant-based blocks made from sunflower or palm alternatives with responsible sourcing certification.

Ask questions when buying

Don’t be shy — ask butchers about how pigs were raised, or check product pages online for welfare and sustainability claims. It’s a small step that can make a big difference to the environmental and ethical footprint of your purchases.

Quick buying checklist

Here’s a short checklist to simplify in-store or online shopping: Decide whether you want animal or vegetable fat; pick an appropriate pack size (8 oz, 1 lb, 2 lb); check labels for trans fats and provenance; compare price per ounce; and plan storage before you buy so nothing goes to waste.

With this checklist, you’ll avoid common pitfalls—like buying a giant tub you won’t use before it spoils—and find the product that suits both your recipe and values.

Final tips for bakers and cooks

Experimentation is your friend. Try a half-and-half mix of lard and butter for pastry that gets flavour from butter and flakiness from lard. For vegan baking, swapping in a solid vegetable shortening often keeps structure without changing sweet flavours. And if you love crisp results from frying, give lard a go — it’s a revelation for many home cooks.

Also, keep notes. When you test a new fat in a recipe, jot down the brand, pack size, and oven temperature so you can repeat the success next time. That little recipe log becomes a treasure trove of personalised tips.

Conclusion: short and sweet — or flaky and savoury?

Shortening and lard remain relevant because they do things other fats don’t. Whether you’re chasing the flakiest pastry or the crispiest chips, knowing where to buy the right product in the UK and how to use it will level up your cooking. Supermarkets from Tesco to Waitrose, discount stores like Aldi and Lidl, local butchers, and online retailers all have options — it’s just a matter of choosing the right fat for the job and using it wisely. So next time you bake or fry, consider your fat as an ingredient, not just an afterthought.