In general, I try to age beef about 30 days. I think the lamb leg is going to get about 21 days, then I’ll try to serve it March 3 and if we like it I’ll try to order one or two more for pickup at the Farmers’ Market March 10, and age it for Passover in April.
At this point, my problem with running experiments is that I’m running out of bags!
Oh — the next experiment might be bison. I’m working with a producer, asking what’s available in terms of subprimals. The thing with small producers is that they don’t sell subprimals to retailers so the retailers can cut it. They sell retail packages to them. So getting a subprimal with sticky proteins is going to take a little negotiating, just to make sure everything works correctly.
Here’s the other side of the lamb leg: 
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