Dry Aged Leg of Lamb 

አረጋዊ የበግ ስጋ 

I started with about 6 pounds of leg of lamb with no bones and end up with about 4 -1/2 pounds of dry aged leg of lamb after about 4 weeks of dry aging.


There was about 1-1/2 pound weight loss due to moisture evaporation.  Not only the color of this lamb meat was transformed, but also the flavor and texture as well.   

As shown in the picture above I used the moisture permeable dry bag specifically designed for the purpose of dry aging in the Frigidaire.


While using the moisture permeable dry bag for about a month, surface mold growth was not present, flavor and scent exchange within the refrigerated environment was not a concern,

As shown in the picture above the process of dry-aging, which in this case was about a month promotes growth of certain fungal (mold) species on the external surface of the meat forming an external crest to protect from spoilage, which would be trimmed off later for cooking.

Comparing color and flavor concentration

When processing meat to age, two major changes take place in a duration of two weeks to one month.

  1. The dehydration process creates a greater concentration of meat flavor and taste.
  2. The meat natural enzymes break down the connective tissues in the muscle, which leads to more tender – melt in your mouth meat.

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