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Manitoba | I usually will trim them of any surface fat and then ”dry brine” them. Just applying kosher salt and wrapping in plastic wrap in fridge overnight. If injecting them i would probably inject first and then apply a little more salt on surface as it might just wash it off as injection runs out. Injection does have some salt in it but not a lot.
I think the leg is pretty forgiving re prep, i like the injection but hitting it with Worcestershire sauce and then montreal steak seasoning and letting it sit in fridge overnight would also be good.
Keeping some of the injection aside to add to leftovers when reheating is also very nice
Re salt amount on surface, prob just the amount you would add to a serving you would be eating yourself, particularly with smaller size cut as with a 1/2 leg. Bigger hunk of meat like full leg maybe bit more.
Playing it conservative with the salt initially is better, you can always add some more but cant take it away if you overdo it.
No tenderizer, lamb leg super tender as is.
Edited by Oakwood 3/23/2024 13:54
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boneless lamb leg?
