I’m hesitant to call this cured meat “prosciutto.” Taking a recipe from Ruhlman and Polcyn’s Salumi, this dry cured leg of lamb flavored with garlic had an undertone of gaminess and character. There was also a vague jerky quality that was especially prominent after devouring the guanciale, a cut rich with luscious pork fat.
You know the drill by now: I completely covered the meat in salt and garlic slices and placed in the fridge for about two days. Then I rinsed it off thoroughly, patted it dry, and hung it from my ceiling fan. The flesh turned an exceptionally striking purple color.
I’m not sure where Ruhlman gets the eight pound lamb legs he speaks of. My boned out leg weighed in at about three or four pounds, meaning it took less than a month to dry instead of the standard three to four months. All and all, it was a satisfying charcuterie project, but I’ll probably stick to dry curing pork from now on.