or a kind of “prosciutto d’agnello”.
I took two legs of lamb with bone in about a eight pd approx, and made a brine of salt in gallon of water, I added salt till an egg would float, and then I put the legs of lamb in the brine in a crock and covered with a wooden float top that was weigh down with a well scrub rock that I tend to use for that crock.
It took three weeks, they said, roughly 2 days per pd of meat per leg but it took alittle long, perhaps because it was bone in? Where they said to debone the lamb leg for ease of cutting afterwards. The longer you leave it in, the larger and stronger your salted rind is likely to be.
Then I gave it a good rinse, an wrapped it in cheesecloth to protect it from flies and hung it to dry for a week, then moved them to a area in the cellar and placed in a wire basket, to allow for even airflow around the legs.
The recipe called for it to be ready in three months, it will be very dry, and you must like lamb as it will have a very stong flavor, typically served sliced very thin, it can be used in pea soup in replacement for salt pork, it can be used in tiny slivers like bacon, it can be used in dips to replace bacon, just dice very tiny and fine as a very little goes a long way.
This is amazing, just think this meat is so beautifully preserved months later, the art of how our forefathers figured out how to keep food is becoming a lost art..