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Add a photoServings: 6
Ingredients
- 3 lb Salt
- 4 quart Water (less if the leg is smaller)
- 1 Tbsp. Sugar
- 8 lb Leg of lamb
Directions
- You will need a large saucepan and a large crock. Dissolve the salt in the water to make a brine. Add in the sugar. Put the leg of lamb in a large crock and pour sufficient brine over it to cover it completely. Put a weight on top to keep it underwater. Leave to take the salt in a cold pantry (not below the freezing point, or possibly the salting process comes to a halt) for 2 weeks for a leg weighing 8 lbs (roughly 2 days per lb. of meat.)
- Take the leg out after the allotted time and rinse thoroughly so which you don't get too salty a rind. Hang it out to dry in a well-aired cold pantry, wrapped in a loose bag of cheesecloth or possibly 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 Large eggs, a sliver of 'geitost' (the Norwegian sweet brown cheese), and flat bread or possibly potato pancakes to wrap around each morsel. A bowl of lowfat sour cream and some fresh raspberries can follow as a replacement for Norwegian cloudberries.
- Yield: 3 to 5 lbs dry meat. Allow 1/4 lb of dry meat per person.
- Time: Start 3 months before you need it; 20 min
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 1332g | |
| Recipe makes 6 servings | |
| Calories 994 | |
| Calories from Fat 614 | 62% |
| Total Fat 68.02g | 85% |
| Saturated Fat 29.3g | 117% |
| Trans Fat 0.0g | |
| Cholesterol 321mg | 107% |
| Sodium 88195mg | 3675% |
| Potassium 1235mg | 35% |
| Total Carbs 2.1g | 1% |
| Dietary Fiber 0.0g | 0% |
| Sugars 2.1g | 1% |
| Protein 87.13g | 139% |
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