Brine for lots of lamb.
Hi all, can anyone help me out? I'm cooking for 50 next weekend and doing 50 lamb shanks. I want to impart a few flavours (garlic/rosemary etc) but wondered if anyone has a brine recipe for this much meat. I've found a few bits online for 2 or 4 shanks but nothing for this amount!! Does anyone have any ideas/experience/recipes for brining this much lamb. How much salt etc, any tips would be greatly appreciated.
Cheers in advance