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Dry aged lamb shoulder

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#1 Rail Paul

Rail Paul

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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

“Jazz musicians just get better and better as the years go by. I think chefs are the same way. You know who you are.”


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#2 Wilfrid


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Posted 30 November 2011 - 04:40 AM

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