Pressed Lamb

Total Time: 240 hrs Cook Time: 240 hrs

Ingredients

• Servings: 6
• 1 lb salt
• 1/2 teaspoon saltpeter
• 1/4 cup sugar
• 2 1/2 quarts boiling water
• 1 lamb breast, double
• 1 tablespoon salt
• 1/2 teaspoon pepper
• 1/2 teaspoon allspice
• 1 tablespoon onion, grated
• 3 tablespoons chopped parsley
• 1 teaspoon saltpeter

Recipe

• 1 to prepare brine: add salt, sugar, and saltpeter to boiling water; stir until all are dissolved.
• 2 remove from heat and chill.
• 3 remove bones and sinew from meat and wash and dry thoroughly.
• 4 sew pieces together for large square or rectangle.
• 5 flatten out and sprinkle on entire surface salt, pepper, allspice, onion, parsley, and saltpeter.
• 6 also be sure to cut off all the meat from the bones and spread scraps over the surface.
• 7 roll very tightly and hold with a meat fork while sewing ends and sides.
• 8 tie around as you would a rolled roast and place in the brine, which should be chilled thoroughly.
• 9 after 10 days, remove meat from brine and cover with boiling water.
• 10 boil slowly for 2 hours.
• 11 place in press until cold.
• 12 if you do not have a press, place between two flat surfaces and place a weight on top.
• 13 the weight should be evenly distributed.
• 14 slice thin as a cold cut or on open-faced sandwiches.