Today (12 June 2026), I made roast leg of mutton for lunch. The whole leg was placed in a dry brine (when one thoroughly salts the surface) for 24 hours. The salt denatured some of the muscle protein, tenderising the meat, and it also draws the moisture out. The drawn-out moisture then dissolves the salt, and this liquid brine is then drawn into the meat by capillary action, which thoroughly seasons it. This enabled a super-quick cook: the whole leg was roasted in just 40 minutes!
The next day, after baking a fresh loaf of ciabatta, I used the roast mutton and the bread to make a delicious sandwich.
