World Cuisines

Pinnekjøtt

Norway

The west coast's Christmas ribs: salted, dried lamb ribs soaked, then steamed over birch sticks until smoky-tender, with swede mash alongside. Ingredients: pinnekjøtt (salt-cured dried lamb ribs), birch sticks (or a rack), rutabaga/swede, potatoes, butter, cream, salt, pepper.

What it is

The west coast's Christmas ribs: salted, dried lamb ribs soaked, then steamed over birch sticks until smoky-tender, with swede mash alongside. Ingredients: pinnekjøtt (salt-cured dried lamb ribs), birch sticks (or a rack), rutabaga/swede, potatoes, butter, cream, salt, pepper. Recipe: 1) Soak the ribs 24-30 hours, changing water. 2) Lay birch sticks in a pot with water below. 3) Steam the ribs on the sticks 2.5-3 hours. 4) Optional: glaze briefly under the grill. Serve: with mashed swede, boiled potatoes and the steaming liquor. Flavor: salty, smoky, intensely lamb. History: drying and salting preserved lamb through Norwegian winters long before refrigeration; pinnekjøtt remains Christmas Eve dinner for the western fjords. See also: Fårikål, Rakfisk.

How we help

General guidance on this topic is free: on this page and on the call we explain what it is, why it happens and what options exist in general terms, valid in any country, without citing specific laws.

As a member you receive the full analysis of your case: we help you draft the letters and documents, give you references to the rules and laws applicable to your country and your type of condominium, and walk with you step by step until it is resolved.

Questions we ask to fine-tune the help

To fine-tune the help to your situation, as the conversation moves forward we ask you:

View this topic on the call page

Related topics

World Cuisines

Talk now — free call
Share