Starting at the shoulder bone, trim the meat along the shoulder bone and leg bone to loosen the bones. Then remove the bones. Make steaks 1 1/4” thick, trim off excess skin and fat, to make one pound steaks. Use leftover bones, meat and trimmings to make lamb biryani.

Toast the rosemary leaves, the coriander seeds, chili peppers, fennel, cumin, garlic cloves in cast iron skillet till roasted and fragrant, then crack fine.

Dry rub the rock salt on the meat, dry cure two hours in cold oven hanging from rack with toothpicks.

Put meat in marinade in gallon ziplock bag. Massage marinade over the meat in the bag, marinade the meat 3 hours and then add the baking soda. Leave bag open, it will froth. This neutralizes any sharp vinegar flavor. When frothing stops, pour off the marinade, Pat the meat dry, do not rinse.

Cover meat thoroughly and completely with spices. Weight the thickest steak marinaded, salted and spiced, in grams. Put label with weight in grams on the biggest thickest steak. Hang from drying rack. Dry till thickest piece is 50% of original weight. Mine takes seven days. Sunlight during the day, dehydrator fan on at 140F degrees at night. Remove toothpicks and store meat in ziplock freezer bags. Keep in fridge or freezer.

Once stored in airtight ziplock freezer bags, balance the soft inside of the biltong with the hard outside by resting the meat pieces individually for a week in the fridge in enclosed freezer bags. Then store in freezer or serve. Slice super thin across the grain for tenderness. Enjoy.

Alternatively, for one year slow indoor air drying cured pork hams to make Prosciutto or Parma hams: