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Recipe(tried): Traditional Spekekjott (Salt Cured Leg of Lamb)

Main Dishes - Beef and Other Meats
My family has made spekekjott for centuries, my father taught me
how and here goes:

1 leg of lamb
2 pounds of salt

Remove the aichbone from the leg. Thin any external fat to about 1/16 inch thickness. Drill a small hole in the shank end of the bone and run a loop of string through the hole. Rub the entire surface of the leg with salt until dry crystals are visible on the surface. Hang the leg in the refrigerator with a pie pan under it. Once per day for a total of 5 days, repeat the salt rub. Allow the leg to dry in the refrigerator for 2 months. If your weather is cool you can hang the leg outdoors after the 5 saltings. I start on October 15th so I can serve on Christmas.
MsgID: 0310562
Shared by: Scott in Indiana
In reply to: Recipe: Salt Cured Leg of Lamb (Spekemat)
Board: International Recipes at Recipelink.com
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