Salt Cured Leg of Lamb
Yield
6 servingsPrep
20 minCook
0 minReady
3 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | pounds |
salt
|
|
| 4 | quarts |
water
(less if the leg is smaller) |
*
|
| 1 | tablespoon |
sugar
|
|
| 8 | pounds |
leg of lamb
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1.4 | kg |
salt
|
|
| 4 | quarts |
water
(less if the leg is smaller) |
*
|
| 15 | ml |
sugar
|
|
| 3.6 | kg |
leg of lamb
|
|
Directions
You will need a large saucepan and a large crock.
Dissolve the salt in the water to make a brine.
Add the sugar.
Put the leg of lamb in a large crock and pour enough brine over it to cover it completely.
Put a weight on top to keep it underwater.
Leave to take the salt in a cool pantry (not below the freezing point, or the salting process comes to a halt) for 2 weeks for a leg weighing 8 lbs (roughly 2 days per pound of meat).
Take the leg out after the allotted time and rinse thoroughly so that you do not get too salty a rind.
Hang it out to dry in a well-aired cool pantry, wrapped in a loose bag of cheesecloth or muslin to protect it from flies.
It will be dry, delicious, and ready to eat in 2 to 3 months.
Serve, sliced very thin with a sharp knife, as part of an indoor picnic meal, with sweet butter, fresh hard-boiled eggs, a sliver of 'geitost' (the Norwegian sweet brown cheese), and flat bread or potato pancakes to wrap around each morsel.
A bowl of sour cream and some fresh raspberries can follow as a replacement for Norwegian cloudberries.
