This year I bought a nice little lamb from a local farmer. Mild flavor, should be perfecet for Prosciutto as it concentrates it. This picture is on day 3. Here is the recipe I used.
This leg 4.75 lbs
1/2 cup Kosher salt
1/4 cup white sugar
1 1/2 TBSP Fresh ground pepper
2 t. Chopped fresh rosemary
1 garlic clove crushed
2/3 t. Instacure #2
So far just trimmed up the leg mixed it with 1/2 cure and will let sit 3 weeks. Then I do it again with remaining for 2 weeks before hanging and drying.
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