Salted lamb ribs (Pinnekjøtt) from Eat the Norway: Traditional Dishes and Specialities from Norwegian Cooking (page 34) by Aase Strømstad

  • salt
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  • boiled potatoes
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  • EYB Comments

    Lamb lays covered in salt in cold storage for three days. Then it's dried and hung for six to eight weeks. Can substitute juniper branches for birch twigs.

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Accompaniments: Mashed rutabaga or yellow turnip (Kålrotstappe)

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  • Eat Your Books

    Lamb lays covered in salt in cold storage for three days. Then it's dried and hung for six to eight weeks. Can substitute juniper branches for birch twigs.

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