Spanish influenced Fatty

[Mani]

Spiced with coriander and coriander?  I meant coriander and cumin!

[Saber 4]

Sorry Saber,

Amateurish mistake...  The fatty already decimated by family and friends by the time my error had registered.

Sounds like a good excuse to make another :)

I will accept that challenge!

For the next fatty, I was thinking of a Moroccan style one...  Ground lamb, spiced with Coriander & Coriander, a touch of turmeric and maybe some homemade harrisa paste.

Stuff it with Couscous which will be mixed with dried apricots for sweetness, pine nuts, chickpeas and coriander leaf (Cilantro) and caramelised onions. 

Hopefully it will work, just debating the bacon, as I'm not sure it will go with lamb.

Moroccan sounds good. Ordinarily I would say bacon goes with everything, however you may be right about the lamb, unless of course you want to whip up a batch of lamb bacon or beef bacon with a Moroccan inspired rub. Or you could mix beef and lamb and go for a Greek Gyro twist. Have fun with it and keep us posted

[Mani]

Lamb bacon?!?

Shame on you sir!  You shouldn't be allowed to put thoughts like that in my head at this hour  ;D

How do you go about making that?  I'm pressuming it would come from the lamb crown?

[Saber 4]

Lamb bacon?!?

Shame on you sir!  You shouldn't be allowed to put thoughts like that in my head at this hour  ;D

How do you go about making that?  I'm pressuming it would come from the lamb crown?

I just finished a beef bacon from the short plate that I did a dry and wet cure on, the consensus was the dry cure was the best. I would think any large muscle group you could get that had some fat content could be dry cured into a lamb bacon, you could use a morocco spice rub on it after curing when you go to smoke it. We don't see much more than lamb chops around here in the stores so you would have a much better shot at it than we would over here. Keep us posted if you go for it ;D

[ragweed]

Nice looking fatty!!!  Bet it tasted great.  And, I'll be watch for the lamb bacon post!

[Mani]

Spoke to the local farmer, he's suggested a lamb breast for lamb bacon, although he confessed he had never seen or tasted it!

I think my first pass at the lamb fatty (Minus the lamb bacon) should be this weekend.  The farmer does lovely rare breed sheep, raised, slaughtered and sold by him.  He has suggested Hogget rather than lamb (Up to 1 yr old - Lamb, 1 -2 hogget, older than 2 - mutton).  I was going to go for salt marsh lamb, but I think the smoke would overpower it's delicate taste, so probably go for a rare breed fell hogget.
We are fortunate up here that we have a good mix of Cow, pig and lamb...  I don't think our menu is as beef dominated as is stereotypical in Texas, but a good mix of all...

[Saber 4]

Thanks for the info on age, I had never even heard of a hogget. your plan sounds good can't wait to see the results, we are definitely a beef dominate state with pork coming in a strong second with the usual chicken, turkey and of course the baby goat for cabrito scattered in there in various amounts. As it cools down from the 100's F I'll start supplementing our diet with copious amounts of feral hog.