www.sausagemaking.org

I’ve been looking at making on the bone Lamb Prosciutto.
I’ve been looking online.
1)I don’t understand why people seem to cure twice.
2)I’m also a bit nervous about putting it in the curing cabinet without curing salts
Any arguments for and against the above?

I would follow Jason's process and use cure # 2. Sometimes salt is applied in stages for better absorption.

http://curedmeats.blogspot.com/search?q=Lamb

Thanks for this NC Paul

As it happens Jason has done a goat leg on the bone with cure 2.
I've followed the same principles however with more Lamb oriented spices.
I'll try to put some pics on when it's finished.

That's the least this forum deserves after all the advice I've received
Thanks again
Dave