Pressed Lamb

1. 1

   To prepare brine: add salt, sugar, and saltpeter to boiling water; stir until all are dissolved.

2. 2

   Remove from heat and chill.

3. 3

   Remove bones and sinew from meat and wash and dry thoroughly.

4. 4

   Sew pieces together for large square or rectangle.

5. 5

   Flatten out and sprinkle on entire surface salt, pepper, allspice, onion, parsley, and saltpeter.

6. 6

   Also be sure to cut off all the meat from the bones and spread scraps over the surface.

7. 7

   Roll very tightly and hold with a meat fork while sewing ends and sides.

8. 8

   Tie around as you would a rolled roast and place in the brine, which should be chilled thoroughly.

9. 9

   After 10 days, remove meat from brine and cover with boiling water.

10. 10

    Boil slowly for 2 hours.

11. 11

    Place in press until cold.

12. 12

    If you do not have a press, place between two flat surfaces and place a weight on top.

13. 13

    The weight should be evenly distributed.

14. 14

    Slice thin as a cold cut or on open-faced sandwiches.

No additional tips available.