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Lamb prosciutto is done!

Well folks, this stuff has been hanging a while now. It seems to have done really quite well. It even survived the great International disaster of 2010 – “the humidifier is out of water for 3 days catastrophe” which I am sure you read about in a variety of international newspapers…

About two months ago I broke down a lamb leg in to three boneless pieces, and salted them along with various herbs. Becky came over and we rolled and tied each piece up much like you do a pancetta. These were considerably harder to tie than a pancetta however given a rather uneven shape. They were then left to hang in my curing chamber, where they sat for a month, getting moldy and drying out. Because of the international disaster mentioned above, they didn’t cure as evenly as first hoped, and in fact I think one is maybe for the trash, however two came out really pretty darn well.

Click to read how to make lamb prosciutto

lamb prosciutto

I love lamb. Absolutely love it. I will take a lamb chop over a steak any day of the week and don’t even get me started talking about legs of lamb. Oh, wait. Gonna have to, since this is a post all about curing them.

Click to see more about this lam curing experiment! (inc. photo setup info!)