Decided to do another update since it has been sooooo long. Lamb prosciutto “on the hoof”. The lamb was locally purchased at 4 weeks old and ran around in my friends backyard over the summer until it was time to be processed. No pesticides or antibiotics and all grass feed. Actually cured both hind legs. After curing, They were cased in a pig bladder one day apart from another. A few months later, Sliced thin, the very minor case hardening was not noticed. Not knowing how it was really going to be, I served it with some other of my cured meats. Those that could get over the fact it was carved from a leg with the hoof on it, thought it was the best of them all. The rosemary/garlic was the clear winner over the fennel/pepper. I have to start on the dry cured sausages next. Never did one and am hesitant because it is new to me. I have read a few books, so I feel as informed as I can be. Wish me luck!!