To celebrate two years of the Goose,
Chris just pulled down a special dry-cured meat treat.
Introducing lamb ham.
Happy birthday, Goose.
After a short time under salt, thyme, rosemary, and chili, Chris smeared on a thin layer of lamb suet and a sprinkling of rice flour. Without its skin, the bone-in leg from Viking Lamb needed the light suet layer to keep the meat tender and smooth while flavors intensified for almost a year. Silky, savory, and rich, it sure beats cotton.
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