Brining leg of lamb roast

The Other Dave

Searched the archives with no luck.[p]I have a leg of lamb roast and was wondering if anyone has brined a LoL and what the verict was.[p]I did come across a comment from JJ suggesting that the fat should be trimmed very well. All agreed?[p]

Mike in MN

The Other Dave,
I just an article on brining, and they pretty much recommended brining everything.... I can't imaging soaking a steak...but it certainly works on chicken. They really bragged about what a difference it made on pork chops, so the next time I do chops, I'm going to try it.[p]I'm not sure I would trim all the fat off, seems it would add moisture and flavor.[p]Mike in MN

The Other Dave

Mike in MN, I happen to have pork chops in the brine (1 cup in a gallon x 4 hours.) I will let you know how they turn out. I plan to grill them at high temp to retain the moisture.[p]In the meantime, I sure would like to know if anyone ever brined a leg of lamb.

Marvin

The Other Dave,
Lamb is the number one meat in our family: every part from the foot to the neck. Just like Mike in MN can't imagine brining steak, we can't imagine brining lamb. On the other hand, I'm a great fan of brining dense meat like poultry and pork loin. If you do it, we all need a detailed report.

The Other Dave

Marvin, Okay so I brined the chops 1 cup kosher salt in a gallon of water. Eight chops 1 to 1 1/2 thick for about 5 hours. Chops were juicy after egging on high temp (400* mostly with lid open.)[p]They were a hit, but I will use 3/4 cup of salt next time. I prefer to have to add a little salt than maybe have it too salty. They were juicy, so I say mission accomplished.[p]In general, I would say brinig is the way to go since I HATE a dry pork chop!

Marvin

The Other Dave,
I certainly agree with you about pork chops. We use 3/4 cup salt, same for sugar, a bay leaf, juniper berries and a few cloves. I'm still not sure aout lamb; might have to experiment. Happy holidays.