Salt Cured 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.