Lamb - The tale of two breasts

[Gore]

I'm not sure about that bacon, but you've got a serious problem with those ribs -- you didn't cook enough of them. :tsk:

 

[SirPorkaLot]

John, that is some seriously lip smackin Lamb you did there.

I am seriously interested in the results of the lamb bacon too....

Congrats Brother!

Cheers!

Bill

Whoo hooo!!
I got an ALF seal of approval!!!!


The lamb bacon is very similar to pork bacon ( due to the similar preparation), but has a slightly different flavor ( pig vs lamb).

 

[SirPorkaLot]

Those lamb are some kinda fatty beasts, eh? So, I cure my corned beef for about 7 days in TQ. Why do you do a shorter cure, or why cure at all since you are cooking right away? I am just trying to learn this chit...

Marty, the lamb breasts are very fatty for sure. The TQ on the lamb was to give it a taste and texture similar to bacon.
It was a relatively thin piece of meat with a lot more fat than meat. Therefore it required a shorter cure.

The taste and texture was very reminiscence of pork bacon.