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Brining lamb?

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We're going to cook a boneless leg of lamb on the barbecue for a dinner party on Sunday, and are undecided whether to brine it or not. I did a Google search and found two successive articles from Cook's - the first says that beef and lamb don't benefit much from brining, the second gave a recipe for brining a leg of lamb. So I'd love to know how other Chowhounds have proceeded - brine or not? And if so, for how long, and what did you use besides just kosher salt and sugar?

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