Clean rabbits and rinse in running water. Separate thighs, loin and rack. Set aside liver and kidneys. Debone thighs and remove skin from ribs.
Mince rosemary and place it on the slices of lard, then roll them up and stuff the thighs with them, tying them up with string.
Heat olive oil in a large frying pan, salt the rabbit and sauté with a little rosemary. Finish cooking in the oven at about 220°C for 3 minutes for the rack and loins, 12 minutes for the thighs.
Also sauté the liver and kidneys, when the rabbit is almost ready, so that they will stay nice and pink.
Sauté spinach with a little olive oil and salt and use it to form a bed on which to place the rabbit.
Cut thighs, rack, liver and kidneys in half and arrange in a circle around the spinach.
Dress with the cooking broth, cooked down, with the addition of a little lemon juice.