You also look very interested in cooking. I'm an amateur cook and I've learnt about these terms in the recent past, therefore I can definitely help you out in knowing about these terms. First of all, 'Dry cure' is a procedure for salting the meat or fish by applying dry salt onto it, i.e. in the absence of water. 'Wet cure', on the other hand is the procedure of curing the fish or meat with water, salt, sugar and spices. 'Brine' is just another name for wet cure because all the brine dishes consists of water, salt and sugar in proportions. 'BRT leg' is the acronym for Boned Rolled and Tied lamb leg. Next comes 'Crown roast', I would like to inform you that a crown roast is a special meat roast made from the rib section of the loin cut. If a leg of any size has some meat cut away to expose the bone at the end, it's called a 'Frenched leg'. 'Frenched rack' is just another name for Frenched leg, i.e. If the meat at the tips is cut away to expose the bones, it's called a Frenched rack. For your information, Hot House Lamb is a term associated to a lamb that is only a week or two old and has been fed entirely on mother's milk. This was all I can inform you about, for more information you can visit any good cookery website or go through cook book.
