Salting helps proteins retain their own natural juices. Here is how it works: When salt is applied to the raw meat, the juices inside the meat are drawn to the surface after about 5 minutes. The brine formed by the salt will then gradually dissolve in the meat’s juice, breaking down the muscle structure and eventually reabsorbed by the meat. The whole process takes roughly 45 minutes to an hour.
Therefore we recommend you salt your meat at least one hour before cooking. Alternatively, season your steak or lamb right before you are about to cook them - before the salt starts drawing the liquid out, in case you don’t have the time to let the meat reabsorb it.