Combine flour and salt in a bowl and mix butter and lard together in another.
Rub one quarter of the fats into the flour until lightly combined.
Mix lemon juice and 130ml of water into the flour to form a soft dough.
Roll out dough on a floured surface to a 10x30cm rectangle.
Dot another quarter of the fat over the top two-thirds of the pastry.
Fold the bottom third up and the top third down over it.
Turn the dough 90° and seal the edges with your fingers.
Repeat the rolling, dotting, and folding three times until fats are used.
Wrap in cling film and chill in the fridge for 30 minutes.
Heat butter and oil in a casserole and brown the jointed rabbit meat.
Remove rabbit, add pancetta, and cook for 4 minutes until golden.
Sauté onion, garlic, and fennel, then deglaze with wine and return meat and stock.
Simmer covered for 1.5 hours until tender, then strip meat from bones.
Reduce liquid by half, stir in cream and parsley, then divide into four dishes.
Preheat the oven to 200°C.
Roll pastry 5mm thick, cover the dishes, seal with egg wash, and trim.
Bake for 20-30 minutes until golden, settle for 10 minutes, and serve.