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Add a photoServings: 12
Ingredients
- 4 lb Lean lamb breast and flank see * Note
- 4 tsp Kosher or possibly pickling salt - (no iodine) heaping tsp.
- 1 1/2 tsp Freshly-grnd black pepper
- 1/2 tsp Grnd allspice
- 2 pch Saltpeter
- 1 med Yellow onion peeled and minced
- 1 lb Boneless veal shoulder cut into 1" cubes
- 1/2 lb Pickling salt - (no iodine)
- 1/4 c. Sugar
- 2 quart Water
- 2 whl Allspice
- 2 x Bay leaves
- 1 x Yellow onion peeled and minced
- 2 x Carrots minced
Directions
- * Note: Have your butcher bone it and cut out the extra fat. Tell him you need 4 pounds total of meat after boning. Take home the bones for soup stock. Also tell him you are going to roll and tie the meat. He will understand.
- Lay out the breast of lamb on a counter or possibly tray. Mix the 4 heaping tsp. of salt, the pepper, allspice and saltpeter together and spread over the meat. Top with the minced onion and veal cubes.
- Roll the whole works up like a jelly roll and tie it with a good string so it won't come undone.
- Make two rolls from this meat.
- Mix the brine and soak the rolls in the brine for three days, refrigerated. Be sure the whole rolls are submerged in the brine. I use a plate and a weight for this.
- At the end of three days rinse the rolls in fresh water quickly. Place then in a tight-fitting pot and add in the whole allspice, bay leaves, yellow onion and carrots.
- Barely cover with water and simmer, covered, for two hrs.
- Remove the rolls from the pot and while still warm place the rolls on a plate. Cover them with another plate.
- Place a weight on the top plate, then put the whole works in the refrigerator. Refrigeratefor two days.
- This should be sliced very thinly for a classic Norwegian buffet.
- Makes 2 rolls and serves 16 as a Norwegian sandwich snack.
- Comments: Grandma Brun used to make this spiced lamb and veal roll for us when I was a child. I have tasted many versions since, but my memory was not satisfactorily fed. I began to fiddle with the recipe which got handed down and I think I have it here.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 236g | |
| Recipe makes 12 servings | |
| Calories 56 | |
| Calories from Fat 6 | 11% |
| Total Fat 0.66g | 1% |
| Saturated Fat 0.2g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 24mg | 8% |
| Sodium 8138mg | 339% |
| Potassium 152mg | 4% |
| Total Carbs 6.63g | 2% |
| Dietary Fiber 0.6g | 2% |
| Sugars 5.29g | 4% |
| Protein 5.95g | 10% |
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