Around March 10th, I noticed some white mold growing on the leg, so I consulted Jason from http://www.curedmeats.blogspot.com/, and confirmed what I thought.. it's ok to leave it or wipe it off, so I watched it for a few days, then on March 15th, wiped it off with a clean cloth soaked in a mild vinegar solution ( the acid helps in preventing additional bacteria from growing ).
Here's a pic of the leg after 2 weeks in the "curing chamber" ( otherwise known as a dorm fridge purchased off of Craigslist for $50. )
The first pic shows the mold when I first noticed it.. (notice the mold on the left side, about 2 or 3 inches below the hook )
Now look at it 4 days later ( more pronounced mold ). This is when I wiped it down with a mild vinegar solution ). It feels a little "tacky" and kind of sticky, for want of a better word. I'm sure it's because of the high humidity and I'm tempted to just hang it in the mancave like we did with our pork proscuitto, but I'm going to hold on and follow the instructions ( the pork proscuitto did have a very hard skin on the outside, and maybe this one won't ).
The second lamb leg was still not feeling "cured" so drained off all the liquid, and rubbed it down in salt and cayenne pepper ... in the 3 days since, it's really shedding liquid and I'll be pulling it out to hang in 2 days.
Stay tuned for more exciting lamb proscuitto updates.
