Norteño eating

Lamb breast is terribly fatty, so much so that it used to be considered a “throw-away cut” in the butcher's parlance. I don't recommend using lamb breast for much, but there is one way that you can take this cut and make it brilliant, by curing and smoking it into bacon. By doing so, the problem of fat becomes a perfect solution, and the end result is delicious, like regular bacon but with a compelling tang. It's also a great way to make bacon legit for Jews, Muslims, Rasta etc who won't eat pork.My Rasta friend Zac adores lamb bacon. A tip of the hat if you're reading this, Zac! If you prefer the savory, you could also try your hand at lamb pancetta by eliminating the honey and allspice and curing the lamb breast with garlic, thyme, bay leaf, rosemary. If you do the pancetta thing, don't smoke it. Roll it, tie it and hang it to dry and concentrate flavors for a few days. To cure- 1 large lamb's breast ¼ cup of Morton's sugar cure ¼ cup hon