I'll bet you think that looks like a big mess of bacon, don't you? You'd be right, except the rashers are small and slender - it's lamb bacon.
I had never heard of such a thing before taking a pleasure trip out to Point Reyes Station and stopping at Marin Sun Farms for a dozen of their amazing eggs. One of the meats they had on display was the lamb bacon. Irresistible!
We crisped it as you would regular bacon and served it alongside half a bagel and a couple of those sunny yellow eggs. You can tell how nearly orange the yolks were before scrambling by the color they retain after. They look like I touched them up on Photoshop but, uh, no. We basted the bottom of the pan with a little of the lamb fat rendered from the bacon for a little extra flavor before we poured in the eggs.
The bacon tasted smoky and salty at first, as one expects from bacon, but after a couple of chews, here came that distinctive, dark lamb flavor almost as an aftertaste. There was no sweetness, which I liked given the strong flavor of the lamb. My Beloved wolfed down his portion and looked so longingly at mine that I took pity on him and gave him a couple of strips. I think he would tell you he loved having his innards lambasted.