Lacto fermented lamb

[revnatscider]

I am a professional cidermaker so have saccharomyces and fructose pretty well figured out.

My next project is to add fermentation nutrients to fermenting apple juice, which is based on an old urban legend that cidermakers used to hang a leg of lamb in the fermentation vat to provide fermentation nutrients (Vit B, Thiamine, etc).

Option 1: I could just hang the raw leg of lamb in the tank, but that's a little dicey since I won't be pasteurizing the finished product.

Option 2: Roast the lamb, then hang it in the fermenter. Less sexy, potentially still an issue since fermentation will take a week or more at ambient temps.

Option 3: Lacto ferment the meat, then hang it in the juice which also will inoculate the juice with the lacto. I do not believe that the meat lacto strain is the same as the juice fermenting strain (Lactobacillus delbrueckii).

Any hints about doing a traditional lacto fermented meat?