Lamb Dry Brine Seasoning | Foundational Flavour for Lamb

End bland meat forever. Even on weeknights.

Rocky Point Lamb Dry Brine Seasoning is a Mediterranean-inspired dry brine that balances lamb’s bold character with savoury warmth. Season ahead to build flavour through the meat—not just on the surface. This brine is also ideal for wild game, deer, elf, moose or bear.

Why you’ll love this dry brine

• Foundational flavour: savoury, aromatic depth built for lamb
• More tender bite: better texture after resting
• Works on all cuts: quick chops or slow roasts

How to use

1. Pat lamb dry.
2. Season evenly: ½ to 1 tsp per lb (450 g).
3. Rest in the fridge: 1 to 24 hours (best: 4–24 hours).
4. Roast, grill, or sear to finish.

Perfect for

Lamb chops, rack of lamb, leg, shoulder, lamb burgers.

Flavour notes

Savoury and bright-leaning warmth with a clean finish—built to complement lamb, not fight it.

FAQ

Do I rinse it off?
No—no rinsing required.

How early should I dry brine lamb?
At least 1 hour; overnight is excellent for roasts and thicker cuts.

How much should I use?
Start at ½ tsp per lb. Increase gradually if you prefer bolder seasoning.

Can I use it on ground lamb?
Yes—season lightly and cook soon after for best texture.

Will it taste “spicy”?
No. The flavour profile is savoury and aromatic not spicy.

Ingredients / Ingrédients:
Salt, garlic, paprika, cumin, oregano, mustard seed.

Want to learn why this works?
Why Dry Brine?  |  FAQ