How to Make LAMB Bacon: A Bacon For (Almost) Everyone - We'll See How We Go

Описание: Today, it's all about the lamb bacon, a bacon designed for everyone!
Food, where possible, should be an inclusive experience. So with bacon, why not give it a go? it's kosher and with a halal cut, halal too! Having got a lovely cut of lamb breast, I decided to go out on a limb, and transform the cut. The results are absolutely fantastic!
This went perfectly with eggs, and I can see it working in pastas, BLTs, wrapped around other cuts of meat and just generally performing the same function as pork bacon. What's more, its far nicer than turkey bacon, and perhaps (unverified statement incoming) healthier than pork bacon? Either way, the results warrant another go at it- maybe with a less malty sugar, and with a hot smoke stage for another layer of deliciousness? Ultimately, I've got a fridge full of it not, so expect a few dishes to come out on my instagram showcasing it!

The accurate measurements for this are:
3 Heaped tablespoons of flaky sea salt
1/3 Cup Muscovado Sugar
1/2 teaspoon of prague powder (#1)
Tablespoon of Juniper Berries, Crushed
Five or six bay leaves per bag (use fresh ones if possible)
1 kg Lamb Breast Roast.

It seems like the Prague Powder/Oven/Sous vide combo has worked - thus far, I'm still alive. Will keep you updated on that.

***One thing I forgot to mention in the video - the visual appearance of the sous vide vs the oven was quite different, but the flavour profile was roughly the same. The only thing that sous vide might have in its favour was that it remained a bit juicier, and then after chilling in the fridge, was more easily cut into the rashers than the one only done in the oven.