Gourmet Leg of Lamb

Prepare a brine from water (100 g), nitrite salt (12 g), and table salt (7 g), then inject it evenly into the leg of lamb (1 kg) with a syringe. Rub the outside of the meat with black pepper (2 g) and cumin (2 g), wrap it tightly, and refrigerate for 3-4 days at 2-4°C.

During curing, turn the leg 2-3 times a day and massage it firmly through the wrap so the salt and moisture distribute more evenly. Before heating, be sure to temper the meat for 5-8 hours at 15-20°C, until the inside of the piece reaches roughly 14-16°C, then dry the surface.

First dry the leg at 60°C until the inside reaches 42-45°C, then roast it or smoke it gently at 85°C until the inside reaches 55-60°C. After that, finish the meat with steam at 80°C until the center reaches 69-71°C. Cool the finished leg until warm, then refrigerate it. After overnight stabilization, the meat slices better and the flavor becomes more even.