Luxury at its finest. Our Bone-In Dry Cured Lamb is aged up to five months and is hickory smoked for a distinct, intense flavor. With lamb raised by Virginia farmer Craig Rogers of Border Springs farm and using the curing techniques from the Edwards family, this dry cured lamb is a culmination of Virginia charcuterie craftsmanship. Visually impressive, it makes a beautiful centerpiece display for an elegant dinner table and is best served sliced paper thin. Pairs beautifully with your favorite red wine. 5 - 7 lbs.
Storage: No refrigeration necessary. After slicing, cover sliced area of Bone-In Dry Cured Lamb with plastic wrap to prevent the meat from drying out. The Surryano can remain on your ham stand (not included) for display. To store completely, wrap Dry Cured Lamb in meat paper of plastic wrap and store in a cool place. Preparation: No cooking required. Ready to slice paper thin and serve as a perfect complement to red wine or bourbon. For optimal flavor, serve at room temperature. Shelf Life: Best consumed within 12 weeks.