Recipe: Salt Cured Leg Of Lamb (Spekemat)
- 3 lb Salt
- 4 qt Water (less if the leg is -smaller) 1 tb Sugar
- 8 lb Leg of lamb
- 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. Yield: 3 to 5 lbs dried meat.
- Allow 1/4 lb of dried meat per person.
Number of servings (yield): 4
Meal type: dinner
Culinary tradition: USA (General)