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What You Need:
(To Make: 2 rolls and serves 16)
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4 pounds lean lamb breast and flank
4 heaping teaspoons kosher or pickling salt, no iodine
1½ teaspoon freshly ground black pepper
½ teaspoon ground allspice
2 pinches of saltpeter
1 medium yellow onion, peeled and chopped
1 pound boneless veal shoulder, cut into 1-inch cubes
THE BRINE
½ pound pickling salt, no iodine
¼ cup sugar
2 quarts water
TO COOK
2 whole allspice
2 bay leaves
1 yellow onion, peeled and chopped
2 carrots, chopped
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Translate this recipe:
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| How To Cook: |
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1. Layout the breast of lamb on a counter or tray. Mix the 4 heaping teaspoons of salt, the pepper, allspice, and saltpeter together and spread over the meat.
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2. Top with the chopped onion and veal cubes. Roll the whole works up like a jelly roll and tie it with good string so that it will not come undone.
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3. Make 2 rolls from this meat. Mix the brine and soak the rolls in the brine for 3 days, refrigerated. Be sure that the whole rolls are submerged in the brine. 1 use a plate and a weight for this.
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4. At the end of the 3 days, rinse the rolls in fresh water, quickly. Place them in a tight-fitting pot and add the whole allspice, bay leaves, yellow onion, and carrots. Barely cover with water and simmer, covered, for 2 hours.
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5. Remove the rolls from the pot, and while still hot, place the rolls on a plate. Cover them with another plate. Place a weight on top plate then put the whole works in the refrigerator. Chill for 2 days.
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6. This should be sliced very thinly for a classic Norwegian buffet. Serve with bread and butter, and enjoy.
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