Lamb Roast Served With Creamy Vegetables And Potato Wedges Download Image
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Brining a leg of lamb involves soaking the meat in a saltwater solution to enhance its flavor, tenderness, and juiciness. The saltwater solution, or brine, is typically made with a combination of water, salt, sugar, and other aromatics such as bay leaves and peppercorns.

To brine a leg of lamb, start by mixing the water, kosher salt, granulated sugar, bay leaves, and black peppercorns in a large container. Stir the mixture until the salt and sugar have dissolved completely.

Place the leg of lamb in the brine, making sure that it is fully submerged. Cover the container with a lid or plastic wrap and refrigerate it for at least 8-12 hours, or overnight.

When you’re ready to cook the leg of lamb, remove it from the brine and rinse it thoroughly with cold water to remove any excess salt. Pat the leg of lamb dry with paper towels before cooking.

Brining a leg of lamb helps to tenderize the meat and infuse it with flavor, resulting in a juicy and delicious roast. It’s a simple technique that can make a big difference in the final outcome of your dish.


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