Re:Dryage Leg of Lamb?

[Thea]

Our November newsletter is going to mention dry aging lamb, but we only know from restaurant customers who are doing it that it works. We do not have any prescriptions for length of time yet. They are doing rack of lamb, rather than leg. Some fat cap is required, as with all dry aging, to get the best results.

We hope to have some research going next year on both aging lamb and pork with UMAi Dry technology.