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First off, Happy Easter everyone.
I am cooking a leg of lamb again this year for Easter. I am considering brining it with about 1/2 tsp per pound of meat for about 24 hours. But, I am not sure if brining will have an adverse effect on the texture of lamb, or make it too salty as the recipe itself calls for a glaze that only contains 1 tsp of sea salt.
Does anyone else brine their legs of lamb prior to roasting?
Sorry if you saw this question in Tried and True Recipe Archive. I accidentally posted it there the first time.