Jump to content


Dry aged lamb shoulder

  • Please log in to reply
1 reply to this topic

#1 Rail Paul

Rail Paul

    Advanced Member

  • Admin
  • PipPipPip
  • 21,566 posts

Posted 30 November 2011 - 01:33 AM

The Ideas in Food crew tackle a meat that has, so far, escaped dry aging...

We took a lamb shoulder and rubbed it with a spice paste enriched with black cocoa. Once we coated the meat, we cold smoked the shoulder for 4 hours and then set it on a rack set over a bed of salt in our refrigerator.

Lots of work, but they seemed quite pleased with the result

Ideas in Food
“It must be remembered that there is nothing more difficult to plan, more doubtful of success, nor more dangerous to manage than a new system. For the initiator has the enmity of all who would profit by the preservation of the old institution and merely lukewarm defenders in those who gain by the new ones. ”
Niccolò Machiavelli

#2 Wilfrid


    Advanced Member

  • Members
  • PipPipPip
  • 79,720 posts

Posted 30 November 2011 - 04:40 AM

Lamb "prosciutto" is nothing new of course. I suppose this is a sort of half-way stage.