The Original Lamb Bacon
- Vacuum sealed packs. sliced, Serves 2
- Weight 120g.
- Made with 100% grass fed, Australian Lamb. Dry cured in Murray River Salt Flakes, then smoked over Redgum woodchips. Pre-sliced, vacuum sealed, cook before consumption
- Shelf Life 90 Days, seal in tact, refrigerated. Shelf Life 3 days after pack is opened. Keep refrigerated
What is the original Lamb Bacon?
Launched commercially in 2016, in a bid to add value to all cuts of lamb, to only realise that lamb bacon was not a thing – anywhere in the world. It started right here in Australia, by a Victorian sheep farmer, Toni Barton. It has flown across the globe and has featured on many chefs tables and media across the world. The recipe hardly changed from the very first step, when we were testing the samples to fulfilling airfreight containers to overseas markets. The quality ingredients and consistent process has remained the same since 2016. Cured slowly using a dry salt method, and smoked over redgum wood chips is the perfect match for our sweet Australian grass fed lamb. I am always trialing different flavours and collaborations from whisky, to gin to siracha to Australian Indigenous natives including wattle seed and pepper berry. When they are available, they will be in our online store
How to use Lamb Bacon?
Keep it in the fridge, and when you are ready to use it, open the package, loosen the contents to allow the pieces to be separated. Then add it to a cold frying pan, no need to add any oil to the pan, then turn the heat on to MEDIUM and cook to your desired crispyness. We recommend laying them flat and not over lapping. Now it’s up to you where you want to use them first, breakfast with eggs, toasted sandwich, brioche bun with siracha may, wrapped with asparagus. Check out our recipes for more inspiration.