Pressed Lamb Recipes
PRESSED LAMB
Make and share this Pressed Lamb recipe from Food.com.
Provided by LikeItLoveIt
Categories Lunch/Snacks
Time P10D
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- 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.
Nutrition Facts : Calories 34.5, Sodium 30502.9, Carbohydrate 8.8, Fiber 0.2, Sugar 8.4, Protein 0.1
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