There's no benefit to putting the garlic in as slices from a flavor point of view, it's the cooking that brings the garlic flavor out. I've found that no matter how you do it the garlic flavor pretty much stays with the garlic rather than spreading throughout the meat - you don't get some even garlic hum throughout, instead you get parts with intense garlic ...


There's no chemical difference between the two, assuming they are both sea-salt originally. Kosher salt tends to be more in flakes composed of small crystals than coarse sea-salt, which is a more rough individual crystalline form. Both should work just fine in your grinder, though the spacing between the two surfaces of the grinder might affect how well ...


Your plan seems fine. Cut the slits and insert garlic slices when you take the leg of lamb from the fridge and let it rest for 30 minutes or so. Until it reaches room temperature. Sometimes besides garlic, I also cut slits and insert pieces of bacon in the lamb, too. My family loves that roast.

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