Lamb Prosciutto | Gourmet Woodsman

lamb leg

🥗Healthier: venison

💰Cheaper: pork leg

Venison provides a leaner option, while pork is more accessible.

sea salt

🥗Healthier: kosher salt

💰Cheaper: table salt

Kosher salt is often easier to use for curing.

red wine

🥗Healthier: apple cider vinegar

💰Cheaper: grape juice

Apple cider vinegar adds acidity without alcohol.

cure #2

🥗Healthier: cure #1

💰Cheaper: homemade curing mix

Cure #1 can be used for faster curing.

Welcome to the channel, introduce the dish as lamb Pudo.

Use a boneless lamb leg, emphasizing the importance of quality meat.

Trim the lamb leg to remove the bone and excess fat, leaving the muscle parts for reliability.

Weigh the trimmed lamb leg, which is 2031 grams, to calculate salt and spices needed.

Toast juniper berries in a cold frying pan on low heat to release oils, then grind them in a mortar.

Mix the ground juniper berries with diamond crystal salt and cure number two in a bowl.

Rub the spice mixture thoroughly over all sides of the lamb leg, ensuring even coverage.

Place the lamb leg into a vacuum seal bag, using any leftover spice mixture from the bowl.

Use a brining time calculator to determine curing time based on thickness, adding 20% more time for safety.

Label the bag and refrigerate, flipping the lamb every day or so for even curing.

After over 3 weeks of curing, rinse off the spices under cold water.

Pat the lamb dry with paper towels before wrapping it in a collagen sheet.

Sprinkle optional herbs (thyme, rosemary, oregano) over the lamb and the collagen sheet to cut gaminess.

Wrap the lamb tightly in the collagen sheet, ensuring no air pockets are present.

Use water to help the collagen sheet stick to itself, and tie off the ends of the netting with a knot.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary