Cured Leg Of Lamb(Fenalar) - cooking recipe

Ingredients

1 leg mutton
1 c. salt
1 Tbsp. brown sugar
1 Tbsp. saltpetre

Preparation

Rub leg with salt, sugar and saltpetre mixture.
Place on wooden board.
Leave for 3 days, turning frequently.
Do not let meat dry out too much.
Hang in cool, dry place to age.
Wipe off any mold that may form.
Meat is ready for use after 6 to 8 months. Slice thin and serve without cooking.
Meat may be used after 2 months, but must be cooked.