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?