In my case I have a 5lb lamb shoulder (bone in if that matters). I want to salt it and let it sit in the fridge overnight (8-12 hours).
I have read one teaspoon of salt per pound but it seems like a lot. But then, it is a large(ish) piece of meat.
That sounds like a reasonable amount to me. I feel like I probably use more in Kosher salt. I just slap it on until it looks pretty well covered. 5lb of meat is a good bunch of meat.
I’ve never measured - I just cover it with seasoning and leave whatever sticks to the meat. It’s never turned out bad for me that way.
The benchmark is salt/seasoning coverage. I’d start with a handful, about two tablespoons.
Generally speaking, most people undersalt when they cook and then add salt at the table. If you salt properly and early, there are impacts on the food beyond simply the addition of the salty flavor. It’ll feel like a lot if you’re not used to it, but there are good reasons for it.
My wife hates food that’s even slightly over-salted, and the first couple of years she watched me cook, she regularly complained and objected that I was salting too much. But then I’d serve the meal, and her objections would fade. Now she just lets me do the work.