To all you Nose to Tail eaters....i'll be silencing a lamb in the next few weeks. I've done many in the past,but before I got interested in smoking and charcuturie. So rather than the usual 4 x Roasts, a bunch of chops, shanks, trim and pluck, does anyone have any ideas for "out of the square" processing or Nose to Tail techniques?
i.e. Has anyone used lamb blood? How does it taste?
Could i attempt to bone the loin and belly in one piece, like with pork, and roll it into an awesome lamb bacon?
I have come across a Norwegian product called Fenalar...a cured leg of lamb....looking for more things like this.
any and all ideas welcome....not much will scare me off.