Corned legs used to known as the poor mans ham, how the tables have turned. Try this recipe and create something different for your customers. Recipe Courtesy of Chef Luke Powell
Ingredients | Cure |
Lamb Leg easy carve | 1 |
Salt | 55gr |
Brown Sugar | 55gr |
Water | 2litres |
Rosemary | 6 sprigs |
Cinnamon | 2 sticks |
Bay leafs | 6 |
Black whole peppercorns | 1 tbs |
Yellow mustard seeds | 1 tbs |
Carraway seeds | 1 tbs |
Cloves | 8 |
Garlic cloves | 4 |
Coriander powder | 2 tbs |
Thyme | 1 bunch |
Sodium Nitrite (cure No 1) | 3grams |
Butcher Tips:
Lamb ham can be made from a traditional bone in, semi boneless easy carve or boned & rolled lamb legs.
Truss easy carve or boneless lamb legs tight then vac down for a day or two to remove air pockets inside the leg.
Method -
Now you are going to add your all the other flavourings – essentially you are making a flavourful tea that the salt is going to soak into the ham.