Lamb Bresaola with Herb Salt

Carefully trim lamb topside or leg piece, removing all tendons and silver skin. The meat should be as cylindrical as possible for even drying. Rinse cold and pat dry.

Combine sea salt, curing salt, thyme and ground bay leaf into a uniform herb salt mixture. Have the red wine ready.

Moisten the lamb with red wine, then massage the herb salt mixture completely into the meat. Vacuum seal and cure for 8-10 days at 4°C in the refrigerator. Turn daily and distribute the brine.

Remove meat from the vacuum bag, rinse cold and pat dry. If needed, place in a net to maintain an even cylindrical shape for a beautiful cut presentation.

Lightly cold smoke the meat at max. 16°C for 2-3 hours with beech or alder wood. Smoking is optional but gives the bresaola additional depth. Then let hang in the air for 12 hours.

Hang the bresaola at 12-14°C and 72-75% relative humidity for 14-18 days. Check daily; aim for a weight loss of 35-40%. Slice paper-thin and serve with olive oil and lemon.