Cured Leg Of Lamb(Fenalar)  
["1 leg mutton", "1 c. salt", "1 Tbsp. brown sugar", "1 Tbsp. saltpetre"]
["Rub leg with salt, sugar and saltpetre mixture.", "Place on wooden board.", "Leave for 3 days, turning frequently.", "Do not let meat dry out too much.", "Hang in cool, dry place to age.", "Wipe off any mold that may form.", "Meat is ready for use after 6 to 8 months. Slice thin and serve without cooking.", "Meat may be used after 2 months, but must be cooked."]
["mutton", "salt", "brown sugar", "saltpetre"]