I serve rack of lamb in my restaurant and I started to save the fat caps I was cutting off! I'm going to try making lamb bacon out of it because it has meat, plenty of fat and a thin soft texture. what are your thoughts? I'm going to pull them out of the freezer tonight, wrap them in towels with minced rosemary, lemon and orange zest. Do you think this will work or do you have an inside tip I can use? The lamb is not local but I'm thinking i can still make it taste great!
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In Print This Week:
Jul 21, 2016
vol XXVII issue 29
The North Coast Journal Weekly
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