Easy Brined Leg of Lamb or Goat

Brining a whole leg of lamb like a turkey is a great way to prepare a larger cut of meat for holidays or crowds. After the leg is brined, it can be roasted, or smoked. The leftovers are great for sandwiches.

I often brine meats before cooking to ensure that all of the seasoning is even.  At home it’s a trusty way to cook a roast, and ensure a juicy, perfectly seasoned result.

Brines can be a confusing. Here’s some tips I’ve learned over the years.

Should you put sugar in a brine?

Not with this recipe. I don’t put sugar in brines unless I want the result to taste like ham. Sugar also speeds up the browning process, and can make it easier for things to burn instead of brown.

How long to brine the meat

I don’t recommend having the meat in the brine for longer than 24 hours, with 12 hours is the least amount of time. Leaving the meat in the brine for over 24 hours can over-season it.

Cooking and finishing

You have a couple options for cooking. As sizes and weights vary, I recommend using a thermometer to check the temperature rather than relying on a specific cooking time. For cooking, I recommend one of two methods: smoking, and slow roasting.

Smoking

Smoking is my favorite. After the meat’s brined, remove lamb from the brine, pat-dry, rub with oil, and smoke at 250F until the meat is 137-140F (roughly 2.5 hours) which will give you a medium to medium well result after the meat has rested.

Roasting

To roast the leg, you’ll put it on a hot oven 450F for 15 minutes, then turn the heat down to 250, then finish cooking to your desired temperature as above.

This recipe is by Chef Alan Bergo, the Forager Chef. A chef from Minnesota, author of The Forager Chef’s Book of Flora. Learn more about Chef Alan and his hunt for mushrooms, wild and obscure foods at foragerchef.com. 

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