415 Lamb
Lamb
Whole Lamb Rack
Lamb Loin
How to use
- Set your unit to 1°c – 3°c as maintaining a cold, stable environment is critical for lamb to ensure the fat stays sweet and clean rather than becoming rancid.
- Target 75% – 80% Relative Humidity as this allows the dense fat cap on cuts to protect the lean meat while still allowing the moisture to evaporate at a controlled rate.
- Ensure the lamb is hung with significant space between cuts for consistent airflow to prevent surface moisture buildup and unwanted bacterial growth.
Cut Type Guide
| Cut Type | Ideal Duration | Typical Weight Loss | Flavor Goal |
|---|---|---|---|
| Lamb Loin / Chops | 7 – 10 Days | 5% – 8% | Enhanced tenderness; mild, sweet finish. |
| Rack of Lamb | 10 – 14 Days | 10% – 12% | Concentrated “pasture” flavor; buttery fat. |
| Leg of Lamb (Bone-in) | 14 – 21 Days | 15% – 18% | Deep, savory umami with a nutty aroma. |
| Mutton (Older Sheep) | 21 – 35 Days | 20% + | Robust, game-like depth and extreme tenderness. |