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Pinnekjøtt
Norway
The Christmas dinner of Western Norway. The use of birch branches adds a subtle aroma to the meat.
Norwegian cured lamb ribs — salted, dried and steamed over birch branches. The traditional Christmas dinner of Western Norway.
Prep
30 mins
Cook
180 mins
Difficulty
Medium
Calories
400 kcal
Serves
4
Calories are an estimate based on ingredients used
Ingredients
1.5kgpinnekjøtt cured lamb ribs
birch branches or a steaming rack
boiled potatoes and swede puréeto serve
Method
1
Soak pinnekjøtt in cold water for 24-48 hours to remove excess salt.
2
Place birch branches in the bottom of a large pot. Add water to just below branches.
3
Arrange ribs on top. Cover. Steam for 3 hours until meat falls from the bone.
4
Serve with boiled potatoes and mashed swede.
Chef's Tip
The soaking time depends on the saltiness of your pinnekjøtt — taste the water after 24 hours.
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Some recipe photos courtesy of Openverse and Wikimedia Commons contributors, used under Creative Commons licenses.