Lamb Prosciutto, bone in
This is the masterpiece that convinced Ari to quit his day job and operate 1732 Meats full time. He uses all natural lambs from Latrobe PA to cure and hang what has been described as the Iberico of lamb. It has all the flavor of a perfectly roasted lamb leg combined with the depth and breadth of taste and texture only dry curing can provide. You'll need a sharp knife and a ham stand to display and share - or not! - this trophy piece.