Dryage Leg of Lamb?

[Charlie]

Has anyone here tried to Drybag a Leg of Lamb and if so for how many days? Was it bone in or boneless. I plan on trying bone in but not sure how long or if it was great, as expected. Thank You B)

[Anonymous]

Yes I recently dry aged a leg on the bone and a leg without the bone.

Unfortunately it did not work out too well for me.

I think I made the mistake of using a hogit leg (2 tooth) so the lamb was perhaps a bit too old.

The meat flavour was just too intense.

So I would advise that you ensure the lamb is as young as possible and you probably will have more success than I did.

I would be very interested in any results you get.

[Charlie]

Hound, how many days in the Drybag? I was thinking of trying 28 but like you said it may make the flavor a little to much for most people.

[Anonymous]

I 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.

[Charlie]

Thank you Hound, I will do some research and follow up with more questions. I have seen on google people are drying legs of lamb and want try it some day after I have it figured out what is best. I love leg of lamb but most people I know are not fans so I was hoping to Improve some flavor for them. Thank You

[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.

[Charlie]

Thank you BagLady I look forward to trying some aged rack of lamb.

[Anonymous]

The idea of dry aging lamb sounds intriguing to me. I like lamb, but my partner doesn’t, so I would not try dry aging a leg. It’s too much meat for me to cook at once. Now rack of lamb is another story. After trimming, I think a rack would make two meals for me.

Considering the price of rack of lamb though ($13.99 per pound at Costco), I might wait for someone else to try it and report back before I give it a go.

[Author]

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