Lamb Bacon in the New York Times

"This Easter, you do not have to wait for dinner to serve lamb. For breakfast or brunch, there is lamb bacon, made and smoked over hickory wood by Eugene Wyatt at Catskill Merino Sheep Farm in Goshen, N.Y. The bacon...in the pan, sizzles to proper crispness (see photo), though with a slightly gamier flavor than the usual rasher. It is sold Saturdays at the Union Square Greenmarket...it sells quickly...It is also sold at www.catskill-merino.com."

Florence Fabricant in her Food Stuff column for the New York Times, Wednesday April 7, 2009.

She is the author of New Home Cooking: Feeding Family, Feasting, Friends, named the best general cookbook by the International Association of Culinary Professionals and the best special occasion cookbook by the James Beard Foundation and was elected to Who's Who of Cooking in America and is a member of Les Dames d'Escoffier.