Homemade Air-Dried Mutton
To make dried mutton at home, you will need patience, as this process takes about two weeks. All you need is a lamb leg and a lot of salt. Use regular table salt. So, let’s begin:
1. Line a baking sheet with foil, pour half a kilogram of salt on it, place the lamb leg on top, and cover it well with salt. Leave for 24 hours in a cool place.
2. After 24 hours, remove the salt that has soaked up the juice and lightly shake the mutton to remove any remaining salt. Cover it again with a fresh batch of salt, and this time leave it for two days.
3. After two days, replace the salt again and leave it for four days. The salting will last 7 days in total.
4. Then remove any remaining salt from the lamb leg and hang it in a dry, well-ventilated room for 7–8 days. As juice may still seep from the meat, place a container underneath so it does not drip on the floor. The dried meat will turn a dark color. Store it in a cool place, or preferably in the refrigerator. Serve sliced at the table. Serve with herbs and sauce.
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