To recap, sheep were slaughtered Monday, December 30.
Leg 1.
Jan 2, Starting weight: 2.098 kg
Recipe 1: 160g (90g salt [4.2%]) rub for one week in fridge.
Jan 9. Salt box dredge without weighing for 9 days.
Jan 18. Second weight 1.80 kg, (14.2% weight loss).
Aging Day 1:
Hung 1/18/2024 @ 60 degrees F, 50% humidity.
Target weight: 1.47 kg
Weight after 40 hours:
1.70 kg.
Weight after adding strutto: 1.85 kg.
New target weight: 1.62 kg
Day 6: 1.80 kg.
Day 10: 1.77 kg
Day 12: 1.74 kg
Day 16: 1.70 kg
Day 23 (Feb 10): 1.65 kg
3-4 more days!
Day 36 (Feb 23): 1.565 kg.
Leg 2.
Jan 2, Starting weight 2.080 kg
Recipe 2: 105g (52g salt [2.5%]) rub for one week in fridge.
Jan 9. Salt box dredge without weighing for 9 days.
Jan 18. Second weight 1.85 kg, (11.0% weight loss).
Aging Day 1:
Hung 1/18/2024 @ 60 degrees F, 50% humidity.
Target weight: 1.46 kg
Weight after 40 hours:
1.70 kg.
Weight after adding strutto: 1.85 kg.
New target weight: 1.61 kg.
Day 6: 1.75 kg.
Day 10: 1.79 kg.
Day 12: 1.77 kg
Day 16: 1.74 kg
Day 23 (Feb 10): 1.695 kg
8-10 more days!
Day 36 (Feb 23): 1.635 kg.
Leg 3.
Jan 2, Starting weight 2.030 kg
Recipe 1: 55g (31g salt [1.5%]) rub for one week in fridge.
Jan 9. Salt box dredge without weighing for 9 days.
Jan 18. Second weight 1.85 kg, (8.9% weight loss).
Aging Day 1:
Hung 1/18/2024 @ 60 degrees F, 50% humidity.
Target weight: 1.42 kg.
Weight after 40 hours:
1.65 kg.
Weight after adding strutto: 1.85 kg.
New target weight: 1.62 kg.
Day 6: 1.80 kg.
Day 10: 1.785 kg.
Day 12: 1.77 kg
Day 16. 1.75 kg.
Day 23 (Feb 10): 1.7 kg
8-10 more days.
Day 36 (Feb 23): 1.63kg.
We got behind on checking while we were out with the flu, so checked on Sunday to find that Leg 1 had hit target weight and actually dropped below it. After removing the strutto (and a small slice or two of the meat) it weighed in at 1.30 kg. There was one portion in the seam between the two muscle groups that had slightly molded, so I cut that off and threw it away. On Sunday it was still a little soft in the inner portion closest to the bone, so I hung it back up until Tuesday. At that time it looked like this.
It was slightly over salty (I thought), but not oppressively so. The outer rind was just a bit case hardened (comes of too low humidity level in the aging chamber). The meat directly under the rind was delightfully nutty in texture, with a rich, complex flavor of lamb and spices. I cannot discern individual spices, but the combination is a 10/10 would try again (recipe 1). At the inner ring, closest to the bone, the texture was the softest, and most reminiscent of raw meat, though even there a good deal firmer than raw meat ought to be, and the seasoning was not as strong.
All in all, I would call this a successful experiment with room for improvement. I took the leg to Men’s Group on Tuesday night and the four of us ate a little over half of it. I think a dedicated aging chamber with the ability to increase the humidity levels to 65-70% would be the biggest positive change we could make.
Little Farm in the Big City 
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