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Lamb Bacon

Posted 2/17/2009 4:30pm by Eugene Wyatt.

In Bitten, Mark Bittman's blog on food in the Dining & Wine section of the New York Times, Daniel Meyer tells you how easy it is to make lamb bacon in your own kitchen. Photo by Daniel Meyer.

Tags: Lamb Cuisine

7 Comments »

Eugene Wyatt said,

2/20/2009 @ 7:54 am

I would like to publish one lamb recipe per week here; either an original one that you or I have written or a reference to a recipe that someone else has written which appears in a cookbook or cooking blog.

Simon Huntley said,

2/20/2009 @ 10:06 am

Eugene, the bacon looks fabulous for one of these cold late winter mornings.

Did you get notification of this?

Eugene Wyatt said,

2/20/2009 @ 10:22 am

I wonder how the taste compares to pork belly.

Eugene Wyatt said,

2/20/2009 @ 11:23 am

Frank Bruni, the head eater at the Times, did call for less pork & more lamb belly in a review that Daniel Meyer and I seem to have heard.

Simon said,

2/20/2009 @ 11:35 am

All I know is that it tastes good.

Eugene Wyatt said,

2/20/2009 @ 11:46 am

I'll tell Frankie & Johnny or Danny.

john said,

2/28/2010 @ 4:56 am

the lamb bacon appears interesting however down under the flaps that Mark Bittman decribes are filled with Spinach and feta cheese then rolled and tied off - you can cook the complete roll or slice it and cook the slices individually - to cook you can roast in the oven or simply pan fry