sorry to mention it folks..
this Prosciutto did not last too long.. we pigged (or lambed) out on it -
it's all gone !!
and the only thing we shared were the recipe and the pictures..
it's time to go out and do another one -
this time I'll make sure to get a little heavier leg of Lamb.. since it looses ~ 35-40% of weight drying..
and I guess, because of the time needed to dry (~ 3 months) I'll have to start scrounging for a bigger dryer and start curing one of them every 2 months or so.. to keep my stash up to our consumption needs..
what can I say - for the folks loving Lamb meat - it's a delicacy - definitely a thing to try !!