Lamb Prosciutto - Next Bit

The lamb has now had 15 days in the cure mix. I gave it a good wash in cold water then dried it thoroughly.

Next job is to roll it up nice and tight. You don't really want any air getting into the middle. If you YouTube butchers knot there are plenty of demos. It's not as easy as it looks and mine didn't work out too great, but they'll do.

Before hanging them out to dry weigh them. They are ready after they have lost 30% of their weight. 

I'll weight these once a week until they hit their target weight!