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The whole aging process is backwards for lamb, here's why I'm flipping it
I read a study from a meat science lab at Kansas State that says 5 days of dry aging on lamb beats 14 days for tenderness, and after trying it on 30 racks this month I think they're right. Anyone else find that longer aging just dulls the flavor on smaller cuts like chops?
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morganmartinez1mo ago
Man, I feel this in my bones. I did a side by side last month with two racks, one at 5 days and one at 12, and the 12 day one just tasted... flat. Like the lambiness got sucked right out of it. The 5 day one had that clean, almost grassy pop that makes lamb worth eating in the first place. I think the bigger cuts, like a leg or a shoulder, can handle the longer hang, but chops and racks get stripped of what makes them special. You're onto something real here, and I'm glad someone finally said it out loud.
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emma_wells831mo ago
Tried the same thing with a pork loin once, kept it 10 days and it turned into this weird, dull mush. The 4 day one was way better, had that actual porky sweetness to it. Smaller cuts just need less time, plain and simple.
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