How to Dry-Age Mutton at Home
how to dry-age your own leg of mutton at home. As lamb are small, Chef recommends mutton, which have larger legs that will give a better yield.
Thaw the mutton leg (if frozen) completely, then remove from the package and pat dry very well.
Put the leg of mutton in the UMAi bag, then seal one of the corners at a 45 degree angle as shown in the video.
Put the vac mouse in the opening and seal the bag as well as you can. A perfect vacuum seal is not necessary.
Leave the meat in the bag in the refrigerator (not a mini-fridge) resting on a rack or somehow propped up to allow air-flow, turning occasionally to ensure even evaporation.
Leave the meat in the bag for 30 days.
Trimming and enjoying
After thirty days, trim the leg of the dried meat, which you can roast and save it to add to stock if you like.
From here you can roast the leg whole for a special occasion, or cut it into small roasts as pictured, vacuum seal, and freeze.