Mediterranean Air-Dried Leg of Lamb

Name: Lammkeule Luftgetrocknet Mediterran
Total time: 21 d
Ingredients: 35 g Meersalz grob; 8 g Getrockneter Rosmarin; 5 g Getrockneter Thymian; 4 g Zitronenschale getrocknet; 6 g Schwarzer Pfeffer grob gemahlen

CuringLambCold SmokingHard21-28 daysNo core temperature (Dry-aging)15-18 °COlive wood, Rosemary sprigs

A Mediterranean-style air-dried leg of lamb with herbs and olive oil for an intense flavor.

Ingredients(for 1 kg)

Coarse Sea Salt35 g

Dried Rosemary8 g

Dried Thyme5 g

Dried Lemon Zest4 g

Coarsely Ground Black Pepper6 g

Instructions

Preparation

30 Minuten

Remove excess fat and tendons from the lamb leg, rinse cold and pat thoroughly dry. Mix all ingredients for the dry cure blend.

Curing

7 Tage

Massage the herb-salt mixture evenly over the entire surface of the lamb leg. Store in a vacuum bag or covered in a dish for 7 days in the refrigerator at 4°C, turning daily.

Rinsing and Drying

24 Stunden

Rinse the leg cold after curing, pat thoroughly dry and rub with olive oil. Hang in a cool, well-ventilated place and allow to dry for 24 hours.

Cold Smoking

6-8 Stunden

Cold smoke the lamb leg for 6-8 hours at a maximum of 18°C with olive wood and rosemary branches. Strictly control temperature, the meat must not become warm.

Air Drying

21-28 Tage

Hang the smoked leg at 12-16°C and 70-75% relative humidity for 21-28 days. Check daily for mold; white noble mold is desirable, green or black mold should be removed.

Checking and Serving

15 Minuten

The meat should have lost at least 30% of its original weight. Slice the leg thinly and serve with olive oil, lemon and fresh herbs.

Pro Tip

Rub the lamb leg with a thin film of olive oil before drying to protect the surface from unwanted mold and promote even maturation.

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