Does any one know of a retardant that serves "lamb bacon"? or at least know of a butcher I could go to where I could buy that specific cut of meat?
-its made from the saddle of the animal, a section that is comprised of the highly coveted loin and the less coveted flaps of meat and fat that dangle from it on either side, those flaps are perfect for making lamb bacon, and sometimes this cut of meat is called the "breast" I think, so..... "lamb breast" (maybe) but after you cure it -delicious lamb bacon!
So. Does anyone have any experience with eating it in restaurant? Or maybe even making it themselves? OR maybe a better question: Would any one know where to find a decent butcher in the Rockville/rest of MD area?
Whew! Help me O great Chowhoundians!