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Here is my version of Pancetta but utilising lamb rather than pork.

Ingredients:
One loin and breast of lamb approximately 1 kilo, I boned a side of lamb minus the legs and shoulder.
2 cloves of garlic crushed or minced
6 grams of cure No 2
25 grams of coarse salt
15 grams of dark sugar, I used palm sugar
20 grams of rainbow peppercorns coarsely ground
5 grams of juniper berries, cracked
2 bay leaves
2 grams of freshly grated nutmeg
2 sprigs of fresh rosemary

Instructions
Trim the single piece lamb loin and breast so that the sides are square and parallel.
Reserving half of the pepper combine the remaing ingredients and rub the mixture into both sides of the lamb.
Place the meat into a ziploc bag or into a nonreactive dish and cover, place in the fridge to cure for approximately 1 week, turning and rubbing the meat everyday.
Once the meat feels firm to the touch, remove from the bag and wash off the remains of the cure.
Roll the cured lamb, loin end first and meat to the inside after spreading the remaining ground pepper on the meat side, and tie tightly every 1.5 cm until the loin looks like this:



Hang in a cool place to dry, I used an old fridge set to the warmest setting about 8 degrees C, relative humidity 65% for about 1 1/2 to two weeks.
The Lambcetta can be used without drying if it is planned to cook with it.
The result should look like this:





Once dried the Lambcetta can be used as an Anti Pasto, the fat is creamy, the meat is tender and has a sweet herby taste followed by a peppery aftertaste.

Regards,
Richard

That looks yummy. Perhaps something i'll try in the autumn/winter. The only thing i'd want to change is maybe the cure. For a slow-cured product like that shouldn't you be using cure #2?

Hi Aris,

You are of course quite correct, a typo on my part! I have corrected the post to read Cure No 2.


Regards,
Richard

hi.tistar/exellent recipe wonder if you do lamb procuitto. wonder also if you know any capicolla recipies. jon

Just occurred to me, but I've never eaten an un-coocked lamb/sheep/goat dish. Must do something about that.

Do you recommend it, Tristar?

Hi Guys,

Jon,
There is I believe, a recipe for Lamb Prosciutto on Egullet Forums, just do a search for it there, If not just find a recipe for regular prosciutto and adjust the curing times and weights to suit! That is all I did with the Lambcetta!

Wohoki,
The meat taste is delicious, not strong and overpowering at all slightly peppery, and the fat is just sublime, very creamy and gently herby. I would take more care with removing the outer membrane of the lamb next time, as it is a little stringy. I left it in place this time as I didn't know how firm the flesh would be without it. I am thinking about a Bressola style cure next time just using the loin, now I know that the taste of the flesh is not too strong! May even do a lamb lomo if there is enough fat! I guess that would have to be called a Lambo!

Regards,
Richard

len poli has/had one courtesy of jasonmolinari
@
home.pacbell.net/lpoli/index_files/Lamb%20Prosciutto.pdf

i've done a few based on (as tristar said) prosc recipes
and they very nice indeed.
used plenty of fresh herbs in the cure (rosemary, thyme etc)
good after 3 months
better after six