Lamb bacon

[Spartacus]

Is this something anyone has tried? It's a new one on me but could be a good way of selling lamb to the masses? http://www.foodrepublic.com/2015/07/13/heres-why-you-should-be-eating-lamb-bacon/

 

[Paddington]

I suppose you don't get lamb slices in butchers shops or in sandwiches, (apart from home made ones after a roast). All our lamb belly goes to mince. I assume the 30 pounds lamb weight they refer to is DW?

 

[Spartacus]

I guess. But it was an American friend on Facebook that shared it and it's obviously an American article so who knows!

 

[JD-Kid]

think some groups that don't eat pork eat alot of lamb bacon
google look finds a bit on it have thought about giveing it a try see what it's like

 

[exmoor dave]

"Lambs are usually slaughtered in the spring at 30lb"

 

[Gulli]

"Lambs are usually slaughtered in the spring at 30lb"

Must be dead weight surely?
Or maybe they make it into bacon as there's nothing else on a 14kg lamb...

 

[Nithsdale]

"Lambs are usually slaughtered in the spring at 30lb"

Is that not a traditional thing in parts of Spain and France?

 

[farmer99]

I believe it is known in Lincolnshire as Macon the old lincoln mutton ewes being cured. Tasted it once at Heckington Show a number of years ago

 

[spin cycle]

what a fantastic idea

 

[H.M.]

"Lambs are usually slaughtered in the spring at 30lb"

Had relatives staying from America last year and they said lambs are killed at around 30lb liveweight over there! [emoji33] They tasted some of our lamb and couldn't believe the taste difference, they wanted to smuggle some back with them [emoji1] they didn't mention anything about lamb bacon but did say our bacon was also much better than theirs [emoji4]

 

[spin cycle]

i wonder if these small lambs are coming from dairy sheep?

 

[Johnny400]

We cured some lamb belly once. The meat was tasty but the fat had a really strong taste and smell from what i remember. Only did it once which maybe says something. Altho seeing this id like to give it a go again

 

[FE35]

Bit different but same theme - I've been working in Saudi a couple of times this year & obviously there's no pork so they use beef - beef bacon is grim! Along with chicken sausages = the worst cooked breakfast!

 

[Man_in_black]

I noticed some lamb sausages in M&S (couldn't find Aldi!) but £££

 

[Tim W]

I have cured mutton like this ----it was a bit too strong for me and as has been said the fat was very strong
But lamb may be better and my curing skills may not be the best!

Worth another go I think ?

 

[NZDan]

I've done some hogget bacon (14 month ram), I like it, but was strong tasting and the butcher made it very smokey, I'll do lambs or a wether next time. I also do mutton Hams every Christmas.
I've eaten my fair share of beef bacon as well, I quite like it.

 

[Danllan]

This and 'beef bacon' are common in Tanzania - where there is a wealthy Muslim minority. Neither are quite 'right', if you see what I mean. The beef bacon is too dry and crumbly with a strangely crunchy texture and the lamb tastes pretty odd and has a texture (the fat) that tends to make some people want to wretch.

Of course, this could just be catering to the local tastes...

 

[Paddington]

We sometimes make disparaging remarks when abroad on holiday about ex pats rushing to buy Tesco sausages, but perhaps the alternatives are much worse.
Can't beat a British banger!

 

[JD-Kid]

I've done some hogget bacon (14 month ram), I like it, but was strong tasting and the butcher made it very smokey, I'll do lambs or a wether next time. I also do mutton Hams every Christmas.
I've eaten my fair share of beef bacon as well, I quite like it.

seen the price of mutton hams last year thought WTF it was quite a few bucks over a leg roast or a pork ham
the lamb bacon i seem to recall sold for quite a high price

think there was a topic while back were some one was talking of doing lamb in a box deal i put some links on there if some one knows how to run a smoke house for hams bacon and other cured / dryed /smoked meats i think there would be a good market for it

 

[beardface]

Wonder if we'll fleshed 38-42 kg lambs, but lacking the heavier weight for the local butchers trade would fill a cured meats niche like this. A thinner level of flesh would definitely give a more gamier pancetta type product