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The meat must have a pronounced, but never rancid, taste of mutton. [2] [3] First stage of dry salting. The leg will be covered with salt and stored in a cool place for 3-5 days. Normally the meat is served as thin slices, but it is also common—at informal gatherings—to send the leg around the table with a sharp, stubby knife.
There are several types of hangikjöt. The meat can come from various parts of the sheep, but the most common is the hind legs. A whole leg on the bone, with an adequate layer of fat, is by many considered the best of all, [5] although others prefer the convenience of a boned roll of meat or want most of the fat trimmed off.
Smoked Leg of Lamb Fire up the smoker for this show-stopping main course that's seasoned with a homemade dry rub for maximum flavor. The cooking method is a great way to ensure juicy meat every time.
Reestit mutton is prepared by soaking a leg or shoulder of mutton in brine. The correct ratio of coarse salt to water for the brine is achieved when a potato or egg will float in the solution. [5] Some recipes also call for the addition of a small amount of sugar or saltpetre to the solution. [6]
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Fenalår – a traditional cured meat made from salted and dried leg of lamb, often served with other preserved food at a Christmas buffet or at Norwegian Constitution Day. [36] Finker (matrett) – a dish made from boiled, minced meat and offal. The meat is fried in fat with onions, apples and herbs and fat is added.
Rub the lamb with the cumin and fennel; season with salt and pepper. In a cast-iron skillet, heat the oil until smoking. Add the lamb and cook over high heat, turning once, until browned.
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