Thanks to inspiration from JewishBacon (nice job Tzachi), a bit of KosherBlog (all you Jabbett and the new guy) and some Michael Ruhlman, my kosher lamb bacon is under way.
After searching high and low I finally found a source for whole lamb breasts, with the benefit of wholesale pricing nonetheless. If this works I may need a constant source for these things so the low price definitely helps.
I built my cure with kosher salt, pink salt, brown sugar and maple syrup. They are now curing away in the fridge and have a date with some applewood smoke next sunday. I will post some pictures of the final product, but until then enjoy this requisite food porn.