The Original Dry Bag Steak | Make Artisan Dry Age Steak at Home › Forums › UMAi Dry® Forum Questions › General Questions › Dryage Leg of Lamb? › Re:Dryage Leg of Lamb?
AnonymousI dry aged the lamb for 28 days, however i do not think that the time was the major contributing factor to the overly intense flavour I got.
As I mentioned I think the problem lay in using an older lamb (15months old).
I believe that had I used a younger lamb (say 6-8months) or even younger I would probably have had a different result.
Am guessing a bit here Clam Digger, if you do use younger lamb than I did perhaps 21 days dry aging would be enough as the leg would be smaller.
The only thing I could use mine for was for making curry as the spices helped mask the strong lamb flavour. Not the best outcome but I at least got to use the meat.