Ingredients for the first and second spice curing:
– 1 rear lamb leg
– 120g of plain salt
– 2 tbsp ground pepper
– 1 tbsp sweet paprika
– 1 tbsp hot paprika
– 10 garlic cloves
– 3 tbsp thyme
– 2 tbsp rosemary
– 6 bay leaves
– 1 tbsp fennel seeds
– 2 tbsp cane sugar
– 1 tbsp ground nutmeg
– 1 glass of red wine
Ingredients for the last curing:
– 1 tbsp ground cinnamon
– 3 tbsp freshly ground pepper
– 3 tbsp sweet paprika
– 1 tbsp dry chilli
– 1 cup lard
Music: