By Todd Heberlein, Chef, Volante Farms, Needham MA.
A few months ago, we got a whole lamb from Ellen Raja. I have broken down many whole pigs before (we get them from Brambly Farm), but never a lamb. I had ideas for most of it, but I couldn’t decide what to do with the belly. So what the heck, I decided to make bacon out of it.
The belly was fatty, and the meat was out of this world! It wasn’t very big, and I didn’t know what I would do with it after I made it, but I wanted … Read More
