Dry Aged Lamb Leg If there’s one thing I’ve learned about dry aging it’s that it doesn’t have to be beef and it doesn’t have to be traditional. When a protein is dry aged, moisture releases slowly and there are 3 primary benefits. It becomes more tender, the flavor concentrates, and the reduced moisture leads to significantly better browning and crust development. All of these elements are as beneficial to something like lamb, as they are to beef. Lamb has a robust taste that I find is the perfe
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