Is there a point to aging lamb?

161
10
Joined Oct 19, 2009
Very good idea as it allows the protein-digesting enzymes to tenderise the meat and develops a deeper, more savoury flavour.
 
2,753
16
Joined Feb 26, 2007
Guessing it would make it taste more like mutton, but tender as lamb. Interesting idea. Keep us informed :) See you in 3 weeks....
 
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