Salted lamb
Ingredients
- 1 kg lamb (For example bone-in stewing pieces or leg cut into pieces.)2¼ lb lamb (For example bone-in stewing pieces or leg cut into pieces.)
- 24 g salt1 oz salt
- 10 g sugar½ oz sugar
Method
- Mix the salt and sugar and rub the mixture well all over the meat.
- Put the meat, with any salt left over, in a sealed bag or container.
- Keep in the fridge for a week, turning the bag now and then.
- Simmer the meat in water for about 1–1½ hours, until tender, like traditional Icelandic salted lamb (saltkjöt).
As she wrote it
Saltað lambakjöt
1kg. kjöt - 24gr. salt - 10gr. sykur
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