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Dry aged lamb shoulder


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#1 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
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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.

Why live your life when you could curate it?

At the Sign of the Pink Pig