Pressed Lamb

Directions

1. 1
   To prepare brine: add salt, sugar, and saltpeter to boiling water; stir until all are dissolved.
2. 2
   Remove from heat and chill.
3. 3
   Remove bones and sinew from meat and wash and dry thoroughly.
4. 4
   Sew pieces together for large square or rectangle.
5. 5
   Flatten out and sprinkle on entire surface salt, pepper, allspice, onion, parsley, and saltpeter.
6. 6
   Also be sure to cut off all the meat from the bones and spread scraps over the surface.
7. 7
   Roll very tightly and hold with a meat fork while sewing ends and sides.
8. 8
   Tie around as you would a rolled roast and place in the brine, which should be chilled thoroughly.
9. 9
   After 10 days, remove meat from brine and cover with boiling water.
10. 10
    Boil slowly for 2 hours.
11. 11
    Place in press until cold.
12. 12
    If you do not have a press, place between two flat surfaces and place a weight on top.
13. 13
    The weight should be evenly distributed.
14. 14
    Slice thin as a cold cut or on open-faced sandwiches.