brined leg of lamb
You can’t beat a roast lamb, especially in the Spring. I have a whole bunch of lamb recipes on this site, but how about one more? This technique for brined leg of lamb guarantees flavour and tenderness. I’m a big fan of brining, it’s an excellent shortcut to ensuring your meat comes out great every time.
A good recipe starts with great produce – try and buy Red Tractor or organic if you can afford it. Beyond that, brining is a simple yet effective technique used to enhance the flavour, tenderness, and juiciness of meat. Here are some tips and techniques for brining meat:
Should you brine lamb? Yes, lamb can benefit from brining. Brining helps to tenderize the meat and add flavour.
Can you brine lamb for too long? Yes, you can brine lamb for too long. Over-brining can cause the meat to become mushy and overly salty. As a general rule, brine lamb for no longer than 24 hours. 12 hours is the perfect time for about a kilo leg of lamb.
What is the best way to brine? The best way to brine is to use a 5% salt solution (50 grams of salt per litre of water). You can also add other flavourings to the brine, such as herbs, spices, and sugar.
What is the method of brine? The method of brine involves mixing the salt and water to create a brine solution. Place the meat in a large plastic bag or container and pour the brine over it. Make sure the meat is fully submerged in the brine. Cover and refrigerate for the desired time.
What not to put in brine? Avoid putting acidic ingredients in the brine, such as vinegar, lemon juice, or wine. Acidic ingredients can break down the meat and affect the texture.
What should go in a brine? In addition to salt, you can add other flavourings to the brine, such as:
- Sugar: Helps to balance the saltiness and adds a sweet flavour.
- Herbs: Adds aroma and flavour to the meat.
- Spices: Adds complexity and depth to the flavour.
- Garlic: Adds a savoury flavour.
- Onion: Adds a sweet and savoury flavour.
In conclusion, brining is a great way to enhance the flavour, tenderness, and juiciness of meat. When brining lamb, use a 5% salt solution and avoid over-brining. Add other flavourings to the brine for extra flavour. Avoid using acidic ingredients in the brine. Happy cooking!
Brined leg of lamb
- Meat thermometer
For the brine:
- 1 tablespoon black peppercorns
- 1 sprig rosemary
- 1 bay leaf
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 carrot roughly chopped
- salt see method
- 1 kg leg of lamb bone in
- 2 carrots sliced lengthways
- 1 onion halved
- Add all the brine ingredients to a large bowl big enough to take the lamb easily. Don't add the lamb just yet. Set the bowl and ingredients on a scale and fill with water.
- Make a note of the weight of the water and then calculate 5% of that - water weight x 0.05. Add that amount of salt (so if your water weighed 1,750g, you'd be adding 87.5g salt). Stir briskly until all dissolved.
- Add the lamb and cover, and refrigerate for 12 hours.
- Preheat the oven to 250°C. Drain the lamb and discard all the brine ingredients. Pat the lamb dry. Add the halved carrots and onion to a baking tray and set the lamb on top. Roast for 15 minutes and then turn it down to 140°C. Roast for 2 - 3 hours or until the meat reaches 65°C for medium rare.