Barding and larding consist of adding fat on or in a piece of meat for roasting, to keep it juicy.

Barding consists of laying strips of bacon or other fats over a roast, typically a game bird. An example of uncooked streaky bacon. Bacon is any of certain cuts of meat taken from the sides, back or belly of a pig that is cured and possibly smoked. ... Game is any animal hunted for food. ...

Larding consists of inserting batons of fat, often seasoned, into a roast with a larding needle (also called a barding needle or lardoir). There are two basic kinds of larding needle, hollow and U-shaped. Hollow larding needles are about 5 mm in diameter with some sort of teeth or hook to keep the lard strip attached; they are passed completely through the meat. U-shaped larding needles, often called by the French name lardoir, are long needles with a "U" cross-section. The lard strips are pushed through, then as they are held on the far end, the needle is withdrawn.