Dry cured lamb baaaaaa-con

[dave zac]

Wow that looks delish. I have an option on half a lamb in a month. Definitely gonna do it now. Nice work!

[NCPaul]

I think this is well worth the effort. Lamb belly is much thinner than pork belly (7 days of curing should be plenty), so do a couple at the same time. The lamb taste (which I like) is mostly in the fat portions and is delish; mostly it tastes of bacon (Wheels' medium cure with some fines herbs). I'm glad I tried it. I found the belly in a Mexican market. I'd like to revisit the sheep farm and have them butcher some lamb to save some belly for another try. Now I'll have to plan out a breakfast to compliment it.