Video Ricetta: Crudo di Agnello su tavoletta di Polenta e Prosciutto cotto

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.

Trim excess fat from the lamb leg.

Mix sea salt, black pepper, garlic, rosemary, thyme, bay leaves, coriander, fennel seeds, and sugar in a bowl.

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

Wrap the seasoned lamb leg in cheesecloth or parchment paper.

Place the wrapped lamb in a container and refrigerate for 1-2 weeks, turning occasionally.

After curing, rinse the lamb leg under cold water to remove excess salt.

Pat the lamb dry with paper towels and allow it to rest at room temperature for 1 hour.

Coat the lamb leg with olive oil and smoked paprika for flavor.

Hang the lamb leg in a cool, dry place with good air circulation for 2-3 months.

Check the lamb regularly for any signs of spoilage.

Once dried to your liking, slice thinly and serve.

Cooking Techniques

Spice Level: