• 1 each lamb leg or shoulder, boneless preferred
• 1 gallon water
• 1 cup Himalayan salt
• 1.5 cup brown sugar
• 50 grams Insta cure no 1curing salt very precise measurement
• 1.5 tbsp crushed peppercorn
• 1 each lemon sliced
• 1.5 tbsp fennel seed crushed
• 2 tsp rosemary

For Rub

• 2 tbsp fennel seed ground
• 2 tbsp coriander seed
• 1 pinch chili flake