Pastured Kitchen

Paleo | Primal | Recipes | Lifestyle ~ Treating Epilepsy with Paleo

You are here: Home / Recipes / Mains / Lamb / Home Cured Lamb Belly Tacos

Home Cured Lamb Belly Tacos

by


As I’m sure it’s been made clear in this blog so far, I’m a huge fan of bacon.  I even made shirts about it.  I eat it more often than most I would say.  I do try to keep it as clean a source as possible i.e. pastured, humanely raised, fed a species appropriate diet, cured without the use of excess sugars or nitrates etc.  I usually find this from US Wellness since it’s almost impossible to find quality pork in my area.  A few weeks ago at the farmers market I attend however, there has been a new stand.  This stand is pretty much a one stop shop for most of my needs.  They have pastured pork, lamb, goat, and even have a great assortment of veggies as well.  Last week they happened to have some lamb belly.  Since I’ve wanted to try and cure my own bacon myself, I figured why not try and cure my own lamb bacon?  Turns out lamb belly is much thinner than pork belly, go figure.  So while I wasn’t able to eat it like pork bacon, I still decided to cure it and make some tacos with it.

Lamb Belly Tacos

Home Cured Lamb Belly Tacos
 
Print
Prep time
Cook time
Total time
 
Serves: 4
Ingredients
  • 1 lb lamb belly
  • 3 tbs salt
  • 1 sprig fresh rosemary finely chopped
  • 1 sprig fresh mint finely chopped
  • 1 tbs mustard powder
  • 1tbs garlic powder
  • 1 roma tomato cut into ½ inch cubes
  • romaine hearts for taco shells
  • feta or goat cheese (optional)
Instructions
  1. Rinse lamb belly with water, pat dry and set aside.
  2. In a medium mixing bowl, thoroughly combine salt, rosemary, mint, mustard powder, and garlic powder. If you have a mortar and pestle, use that to combine spices. I find that it enhances the flavor somewhat...could be all mental but I still like to use it when I can.
  3. Liberally coat lamb belly with cure mixture.
  4. Place coated lamb belly in a covered glass baking dish in the refrigerator for 3 days and up to 5 days turning belly once per day.
  5. Once lamb is finished curing, remove from refrigerator, rinse and pat dry.
  6. In a large skillet, sear lamb belly on a high heat using a stable animal fat such as tallow or lard. About 2-3 minutes per side.
  7. Set aside and allow to rest.
  8. Slice belly across the grain and serve in romaine hearts with tomatoes and cheese.

 ****Disclosure: If you purchase any of the products linked in this post or products through the links on the right side of my page, I receive a small percentage from the respected affiliate programs****


Trackbacks