Lamb bacon

beardface

Member
Location
East Yorkshire
Maybe lighter lambs have a milder flavour?
That was my thinking just wasn't sure if 32 kg might be a bit too light re meat yield on the carcas, I've had rose veal a few times and I found it lighter than more traditional aged beef so no reason lighter lamb wouldn't be the same, would help to put more £/kg on later lambing flocks than selling as stores or fattening over winter as hoggs
 

JD-Kid

Member
mutton ham's mainly old merino weathers off the hills .. lamb i would wonder about the yeild around rib area or eye area depending on the bacon
think the thing being is we know what pork products taste like lamb will suck up alot of diffrent tastes during smokeing etc i think it would realy be a lot of test runs and 2-3 fag packets to do the maths on
would be a craft product so may sell for a bit more
 

shepherdess

Member
Location
dorset
Some good recipes and ideas in their @JD-Kid liking the pancetta idea too,
getting me thinking how many other things could be done with lamb, could be a way of finding a niche in the market selling it in more unique ways,
Though only one I'm not sure on from them is. Pickled lambs tounge :hungover: but each to their own.
 

hinchy

Member
Location
Derbyshire
Ran this by a chef friend in London, his response:
"Hmmm never tried but I imagine it would be similar to streaky pig bacon. Lamb is quite salty though so I would use a cure with more sugar than salt."

I'm intrigued!
 

scholland

Member
Location
ze3
Lot of pickled/ salted mutton done locally, known as reestit mutton.
Basically rub salt into meat then pickle for few days then dry. Traditionally hung above open fire to dry. We use a wet Pickle now and freeze it as well. Very tasty in tattie soup.
Some fancy chef was up at a food festival and he got some reestit and used it in meals as he would normally use parma ham type of product. Was tasty and very different way to serve it that id never thought of.



http://tasteofshetland.com/reestit-mutton-soup/
 

Johnny400

Member
Location
Aberdeenshire
There was a Tv show a while back where Ainsley Harriet was in Iceland. They smoked by hanging lamb/mutton over a fire in a small hut. The were fuelling the fire with anything including sheep sh!t as there so few trees on the island!!


about 27mins in.
 

shepherdess

Member
Location
dorset
Well took a week longer to cure than was first thought but today we collected the lamb bacon,
image.jpg

image.jpg

The smell cooking it was fantastic, looks fairly fatty as you can see but that really makes it,
It's flavour imo is great, it's not overly salty as the articles imply, it's a bit like pork bacon in flavour but has a lamb flavour that comes through not to overly impowering as you chew, so it's not to strong. Is only way in words I can really describe it. Though if done with a mutton that would surely be different.
Though this is unsmoked I'm trying. Reading other articles on it, it surgests smoking it is the best way to eat it, might have to try some this way next.
was a pleasant change.

The hams are going to take a bit longer so can't comment on them yet.
But for next experiment have some beef bacon on order.
 

scholland

Member
Location
ze3
Well took a week longer to cure than was first thought but today we collected the lamb bacon, View attachment 185276
View attachment 185270
The smell cooking it was fantastic, looks fairly fatty as you can see but that really makes it,
It's flavour imo is great, it's not overly salty as the articles imply, it's a bit like pork bacon in flavour but has a lamb flavour that comes through not to overly impowering as you chew, so it's not to strong. Is only way in words I can really describe it. Though if done with a mutton that would surely be different.
Though this is unsmoked I'm trying. Reading other articles on it, it surgests smoking it is the best way to eat it, might have to try some this way next.
was a pleasant change.

The hams are going to take a bit longer so can't comment on them yet.
But for next experiment have some beef bacon on order.
What cut is your bacon made from?
 

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