Bit of a late update, last Thursday, Jan 9, we took the lamb prosciutto out of the refrigerator.
They didn’t smell rotten, so that’s nice.
They actually smelled nice and spicy, so that’s even nicer.
Although not all of us appreciated the smell of the spices. Evie thought the spices smelled “too spicy.”
First we rinsed most of the spices off of them. Leg 2 we rinsed in cold water, and Leg’s 1 and 3 we rinsed in (cheap) red wine. I also trimmed all the fat off the legs, which I probably ought to have done at the start. Honestly, the reason I didn’t at first was partially because I like fat, but also partially because I didn’t have a sharp knife handy.
After doing some more research, we decided that removing the fat was the safe bet, so I took a few minutes and sharpened a knife.
After rinsing thoroughly we patted them dry (very firmly) with clean towels, and re-seasoned them. This time we did not weight out the spices, we simply coated them thoroughly. Why? Because we had forgotten to bring the scale, and because I just didn’t trust the thinness of the coat previously. Ruhlman and Polcyn call this the “dredge” method, and it is what they use, so…
Ready for another week in the refrigerator.
Now to decide whether to freeze them as aged, seasoned, leg of lamb roasts; smoke them and eat them as they are; roast them and eat them as they are; or go for broke and dry age them into prosciutto. Stay tuned for the exciting continuation…
Little Farm in the Big City 