Lamb Proscuitto

This iamge from http://colescuts.com/2011/03/22/spring-lamb-is-a-myth/

I started this one because I love the taste of lamb. I know it isn’t pork but perhaps it can be given an honorary status on this blog. Fluffy young pork, perhaps? I just love good lamb and I picked up a leg at Costco for dinner (braised with some turnips & parsnip with a Malbec reduction…) and thought it would be fun to do a few pieces of proscuitto. I’d love to get a few of these under my belt and do a goat leg… In the following, the percentages are based upon the total weight of the lamb.

  • Leg of lamb (actually 2 pieces): 768g
  • 3.8% Kosher salt
  • 3% Sugar
  • 1.4% Black pepper
  • 1% Rosemary (fresh & finely chopped)
  • 0.5% Juniper berries (crushed & finely chopped).
  • Cure #2 as per instructions.

In preparing the meat, you must be very careful to trim all the silver skin, excess fat, etc. The whole leg I used was about 4.5# but I used only 1.7 of it for this. After, mixing these up, I rubbed all over the two pieces. Rub it in really well then put the leg and all the rub into a vacuum bag and put it in the fridge for a week or two. I like to put the weights on the bag itself so I have easy access to them as I go forward.

Check back in a few weeks and we’ll see how it goes.

Father, Husband, Brewer, Professor

Middle aged guy trying to keep it all together and figure out how to best navigate the world as it is. Technology geek, practitioner of fermentation sciences, researcher, biologist.

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