Salted lamb
Instructions
Cut the lamb into chunks, sfregatela with salt and place it in a flowerpot.
Add the juniper berries, peppercorns, a bay leaf, a sprig of thyme and salt, so that the meat is completely covered.
Close the container with a wooden tablet, a weight stack and let marinate the meat for a week to cool, stirring occasionally.
Spent the time indicated, replace the tablet with a lid and store in a dark and cool place, no later than two months.
At the time of use, leave to soak the meat in a bowl filled with water overnight, then drain, dry and drain according to the chosen recipe.
Ingredients and dosing for 4 persons
- 2000 g of boneless lamb
- 1 sprig of thyme
- 7 berries juniper
- 3 leaves of laurel
- 500 g of coarse salt
- 1 pinch of peppercorns