as soon as we get some cooler weather here in northern Michigan I plan on butchering 4 sheep and a lamb myself. that will be 10 slabs of mutton belly !! I have dry cured pork hams and bacon, some beef but never mutton, and lamb/mutton pancetta just sounds way to good not to try it. has anyone ever made some. I will research old school recipes and techniques to death but I have hope that one of you guys has some hands on kind of advise.