Jambon de Mouton

Lamb cured like ham

Preparation info
    • Difficulty


Appears in

By Pierre Koffmann

Published 2012

  • About


  • 3 kg/ lb leg of lamb
  • 20 g/¾


Trim the lamb of any fat and press firmly to squeeze out the blood.

Mix together the saltpetre if you are using it, salt, sugar and pepper. Take a cloth large enough to enclose the leg of lamb and sprinkle the mixture evenly over the cloth. Put the lamb in the middle of the cloth and fold over the four corners so that the salt mixture covers the leg completely.

Put half the wood