Name: Lamb Bacon
Yield: Makes 3½ to 4 pounds (1.6 to 1.8 kg)
Ingredients: Canola oil; Soaked and drained apple, hickory, or cherry wood chips or chunks, or pellets or sawdust (amount recommended by your smoker manufacturer); ⅓ cup (75 g) packed light brown sugar; 2 teaspoons pink curing salt (aka Instacure #1); ⅓ cup (60 g) Diamond Crystal kosher salt; 1 (4- to 5-pound/1.8- to 2.3-kg) boneless lamb breast, fat left on (have your butcher debone it); 1 teaspoon garlic powder; 1 teaspoon ground cayenne; 1 teaspoon onion powder; 2 teaspoons ground cinnamon; 2 teaspoons dried herbs de Provence

Preparation info

Makes
3½ to 4 pounds

Difficulty
Medium

Appears in

The Bacon Bible

By Peter Sherman and Stephanie Banyas

Published 2019

About

This is a labor of love, but the results are worth it. Lamb bacon (made from lamb belly, which is also known as lamb breast) has a milder and sweeter flavor than pork, but this fatty and slightly gamey meat is perfect for smoking. Lamb bacon can be used exactly the same way as pork bacon. I love serving it with braised cabbage and potatoes for St. Patrick’s Day, but it can be found every day on BarBacon’s lunch menu as part of the lamb bacon reuben—and it’