Print
Email
Add a photoServings: 4
Ingredients
- 2 prt allspice
- 1 prt cloves
- 1 prt saltpetre, or possibly sodium nitrate
- 1 prt pepper
- 10 prt salt
- Â Â Rullapylsa
- 1 x boned lamb, flank, or possibly, shoulder
- 1 x onion, thinly, sliced
Directions
- Rullapylsa:Lay out the lamb flank or possibly shoulder (the shoulder may be butterflied to make it as flat as possible) and sprinkle it liberally with the spice mix. Place a layer of onions on the spiced meat and roll like a jellyroll.
- Tie the roll tightly with butcher cord and place in salt brine or possibly in a plastic bag in a refrigerator for at least 5 days. After the Rullapylsa has sat for 5 to 7 days, boil it at a slow boil for 2 hrs.
- The Rullapylsa is then removed from the water, cooled and lightly pressed (you can use two plates and a 4 litre lowfat milk jug to press the Rullapylsa). After the Rullapylsa has cooled, slice it and serve on Icelandic brown bread and butter (open faced.)
Toolbox
Add the recipe to which day?
Adding to Planner
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 24g | |
| Recipe makes 4 servings | |
| Calories 10 | |
| Calories from Fat 0 | 0% |
| Total Fat 0.02g | 0% |
| Saturated Fat 0.01g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 1mg | 0% |
| Potassium 36mg | 1% |
| Total Carbs 2.31g | 1% |
| Dietary Fiber 0.4g | 1% |
| Sugars 1.05g | 1% |
| Protein 0.27g | 0% |
Advertisement
Advertisement
Leave a review or comment
Leave a review
Sign Up — Free Membership it's free!
Recently featured in
DailyCandy, Trendhunter, Eater, LaunchSquad, Mashable, Killer Startups & San Jose Mercury News
DailyCandy, Trendhunter, Eater, LaunchSquad, Mashable, Killer Startups & San Jose Mercury News
Or connect via:
