Hi all. I am preparing one of my all time faves for dinner tomorrow night: Leg of Lamb (tho I haven't had one in better than 10 years). I drove 42 miles each way to go to a fabulous butcher shop to buy 1/2 of a lamb, having had them pull the leg and wrap it separately. I pulled up a Martha Stewart recipe for bone-in LOL. Her recipe says to marinate the leg in various spices, salt, pepper and lemon between 8 and 24 hrs. When I used to make LOL, I'd season it with S&P, garlic powder (after inserting slivers of garlic all over the leg) and Italian Seasoning, then place it in the oven and roast for the required time. My Q: If I salt & season it, then marinate it overnight & most of tomorrow in the fridge, will the salt pull too much moisture out of the lamb??
Anyone got some advice??