The farmer's market lady who taught me about hanging lamb

About two months ago at the Saturday market in Burlington, an older woman selling pasture-raised lamb saw me inspecting a leg and said, 'if you're a butcher, you need to let it hang a full 14 days instead of rushing it.' I had always done 10 days tops because that's what the grocery distributors told me. She walked me through how the connective tissue breaks down differently with that extra time. Has anyone else tried hanging lamb longer than the standard week and a half?

2 comments

2 Comments

evan5117h ago

Hot tip my buddy tried it and said the texture was way better.

uma_patel1916h ago

Wait did you try it with the oven method or just on the stove? I messed around with it last weekend and found that letting it rest for like 10 minutes after cooking made the texture way more consistent. Also I added a splash of broth while reheating and it came out way less dry than before. Honestly the first time I did it I was skeptical but now I'm hooked lol.