Salt Cured Leg Of Lamb (Spekemat)
3 lb Salt 4 qt Water (less if the leg is -smaller) 1 tb Sugar 8 lb Leg of lamb You will need a large saucepan and a large crock. Dissolve the salt in the water to make a brine. Add...
Ingredients
- 3lbsalt
- 4qt water (less if the leg is
- 8lbleg of lamb
Directions
- 1
3 lb Salt 4 qt Water (less if the leg is -smaller) 1 tb Sugar 8 lb Leg of lamb You will need a large saucepan and a large crock
- 2
Dissolve the salt in the water to make a brine
- 3
Add the sugar
- 4
Put the leg of lamb in a large crock and pour enough brine over it to cover it completely
- 5
Put a weight on top to keep it underwater
- 6
Leave to take the salt in a cool pantry (not below the freezing point, or the salting process comes to a halt) for 2 weeks for a leg weighin
- 7
Hang it out to dry in a well-aired cool pantry, wrapped in a loose bag of cheesecloth or muslin to protect it from flies
- 8
It will be dry, delicious, and ready to eat in 2 to 3 months