Salt-cured lamb is a traditional Italian dish originating from Sardinia. The lamb is covered with abundant coarse salt and aromatic spices such as thyme, juniper and bay leaf. This method allows the meat to absorb the flavors and remain incredibly tender and succulent. Once cooked, the salt crust is broken and the meat is served in thin slices. A dish with an intense and irresistible flavor!
Cut the boneless lamb into chunks, rub it with the coarse salt and place it in a terracotta jar.
Add the juniper berries, peppercorns, a few bay leaves, the sprig of thyme and the rest of the coarse salt so that the meat is completely covered.
Close the container with a wooden board, place a weight on top and let the meat marinate for one week in a cool place, stirring occasionally.
After the time has passed, replace the board with a lid and store in a cool, dark place for no more than two months.
When ready to use, soak the meat in a bowl of water overnight, then drain, pat dry and cook it according to the chosen recipe.
Baking tray
Parchment paper
Italia, Sardegna
| Energy (kcal) | 228.04 |
| Carbohydrates (g) | 0.98 |
| of which Sugars (g) | 0.98 |
| Fat (g) | 14.11 |
| of which Saturates (g) | 6.85 |
| Protein (g) | 11.22 |
| Fiber (g) | 0.65 |
| Sale (g) | 6.05 |
