Hi, I annually spit roast a whole lamb with family and friends but always had one issue with the process.
We usually over salt the outside to make up for the lack of salt inside. The result is deliciously salty skin but lacking salt in the inner parts. I’m thinking of wet brining the lamb to solve that problem.
It’s hard to find info about brining whole lambs so I thought I’d ask. Anyone have any advice about how to do so successfully? Salt quantities, herbs, etc?
Anyone wet brined a whole lamb before?
by Famous_Leg2439
7 Comments
Looks awesome.
i mean i think it just comes down to finding a brining tub and cold storage big enough.
you can probably use most any red meat brine recipe, maybe just add some warm spices for the flavor & then scale the recipe up to cover. alot of salt and sugar tho…
I would just find a good mass to salt ratio for a chopped lamb from a recipe and then keep that ratio of salt for the brine.
Do you generously salt the inner crevice? If you do that the day before you spit roast you should be good. It’s called a dry brine
How long did it take, and how much longer did you go after this video was taken?
Just inject and make it easier/plausible without gigantic commercial equipment.
I’d just use a chicken brine recipe