I judged a specialty meat product class for the Minnesota Association of Meat Processors back in March, someone had entered lamb bacon in the class. A great example of not judging a book by the cover. I was hard on scoring for external looks but when it was cooked and I got to taste it, well to be honest it was great. Not the traditional bacon flavor you would expect but the flavor left me wanting more! I got hold of a couple lambs again last week......maybe bacon on the way....
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I'm not a vegetarian, but have eaten many animals that were.
When I was working in the slaughterhouse we used to trim up the lamb bellies for this purpose, but they went out for curing so I didn't get to try it until I got my own shop and brought them in. They are really good, and you can slice it and pan fry it like pork bacon (but it looks like it should go in a dollhouse), but I really like to dice and brown the pieces, and then add it to dishes I am cooking. I have always sold out of everything I buy in, and it is getting more popular.
