I love lamb. Absolutely love it. I will take a lamb chop over a steak any day of the week and don’t even get me started talking about legs of lamb. Oh, wait. Gonna have to, since this is a post all about curing them.
I have been wondering about curing lamb for a while now. A year ago I tried some lamb prosciutto from a local Seattle charcuterie company, and found it to be really quiet special indeed. The only bugger is really that you have a limited market for it. You have to LOVE lamb to like lamb prosciutto – the game flavors get condensed, and with curing you notice the quality of lamb very much – precisely the same way you do with curing pork. Crap goes in and crap will surely come out the other side.