Pressed Lamb

Recipe by LikeItLoveIt
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 240hrs
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • To prepare brine: add salt, sugar, and saltpeter to boiling water; stir until all are dissolved.
  • Remove from heat and chill.
  • Remove bones and sinew from meat and wash and dry thoroughly.
  • Sew pieces together for large square or rectangle.
  • Flatten out and sprinkle on entire surface salt, pepper, allspice, onion, parsley, and saltpeter.
  • Also be sure to cut off all the meat from the bones and spread scraps over the surface.
  • Roll very tightly and hold with a meat fork while sewing ends and sides.
  • Tie around as you would a rolled roast and place in the brine, which should be chilled thoroughly.
  • After 10 days, remove meat from brine and cover with boiling water.
  • Boil slowly for 2 hours.
  • Place in press until cold.
  • If you do not have a press, place between two flat surfaces and place a weight on top.
  • The weight should be evenly distributed.
  • Slice thin as a cold cut or on open-faced sandwiches.
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