• In a large pot, combine 4 litres of cold water, 1 cup of salt, ½ cup of sugar, ¼ cup of black peppercorns, ¼ cup of juniper berries, and ¼ cup of bay leaves.
• Bring the mixture to a boil, stirring occasionally until the salt and sugar have dissolved.
• Remove the pot from the heat and let it cool completely.
• Place the lamb in a non-reactive container, such as a glass or stainless steel bowl.
• Pour the brine over the lamb, making sure that the lamb is completely submerged.
• Cover the container with cling wrap and refrigerate.

Brining times for lamb cuts.

Lamb chops: 3-4 hours:

• Lamb chops are relatively thin, so they do not need to be brined for as long as other cuts of lamb.
• Brining lamb chops for 3-4 hours will be sufficient to tenderise the meat and infuse it with flavour.

Lamb leg: 12-24 hours:

• Lamb leg is a thick cut of meat, so it needs to be brined for a longer period of time to ensure that the salt and spices have time to penetrate the meat.
• Brining lamb leg for 12-24 hours is ideal.

Lamb shoulder: 12-24 hours:

• Lamb shoulder is another thick cut of meat with a lot of connective tissue.
• Brining lamb shoulder for 12-24 hours will help to break down the connective tissue and tenderise the meat.

Note:

• It is important to note that the brining time can vary depending on the thickness of the meat and the desired level of saltiness.
• For example, if you are brining lamb chops, you may want to reduce the brining time to 2-3 hours to avoid over-salting the meat.

Cooking your brined lamb:

• Brined lamb can be cooked using any method of cooking lamb, such as roasting, grilling, or braising.
• However, it is important to note that brined lamb will cook faster than non-brined lamb.
• Be sure to check the lamb regularly for doneness to avoid overcooking.
• Here are some specific cooking instructions for brined lamb shoulder, leg, and chops:

Cooking Brined lamb shoulder:

• Preheat your oven to 200°C (400°F). Place the lamb shoulder in a roasting pan and bake for 20 minutes.
• Then, reduce the oven temperature to 130°C (250°F) and bake for an additional 2 hours.

Cooking Brined lamb leg:

• Preheat your oven to 200°C (400°F). Place the lamb leg in a roasting pan and bake for 1 hour.
• Then, reduce the oven temperature to 160°C (350°F and bake for an additional 1 hour, or until the lamb is cooked to your desired doneness.

Cooking Brined lamb chops:

• Preheat your barbecue grill or frying pan over medium-high heat.
• Cook the lamb chops for 2-3 minutes per side, or until cooked to your desired doneness.