Free Recipe Salt Cured Leg of Lamb (Spekemat)
Recipe Type: Free Lamb Recipes
Recipe Preparation: boil
Cooking Temperature:
Recipe Serves: 6
Ingredients for Salt Cured Leg of Lamb (Spekemat) Recipe
3 lb Salt
1 tb Sugar
4 qt Water (less if the leg is
8 lb Leg of lamb
-smaller)
Salt Cured Leg of Lamb (Spekemat) Preparation
You will need a large saucepan and a large crock. Dissolve the salt in the water to make a brine. Add the sugar. Put the leg of lamb in a large crock and pour enough brine over it to cover it completely. Put a weight on top to keep it underwater. Leave to take the salt in a cool pantry (not below the freezing point, or the salting process comes to a halt) for 2 weeks for a leg weighing 8 lbs (roughly 2 days per pound of meat.) Take the leg out after the allotted time and rinse thoroughly so that you do not get too salty a rind. Hang it out to dry in a well-aired cool pantry, wrapped in a loose bag of cheesecloth or 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 eggs, a sliver of ‘geitost’ (the Norwegian sweet brown cheese), and flat bread or potato pancakes to wrap around each morsel. A bowl of sour cream and some fresh raspberries can follow as a replacement for Norwegian cloudberries. Yield: 3 to 5 lbs dried meat. Allow 1/4 lb of dried meat per person. Time: Start 3 months before you need it; 20 minutes From: The Old World Kitchen – The Rich Tradition of European Peasant Cooking by Elisabeth Luard, ISBN 0-553-05219-5 Posted by: Karin Brewer, Cooking Echo, 7/92
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3lb of salt is this correct??????
Definitely correct
Other recipes call for even more salt, KT!
we cut thin pieces and roast them over a fire then put on bread to eat..favorite of my family on holiday mornings.
Variation on a theme
My Norwegian ex- father in law gave me his version – I suspect it was the quicker shortcut way!
2kg (about 4lbs) salt, 1 kg (about 2lbs) sugar. Bring to the boil, then leave to cool. When cool, add the leg of lamb and weigh it down. Cover and leave in a cool place for 14 days.
After 14 days,replace the water and boil it gently for about 2 1/2 hours. Remove from the water, leave to cool, and hey presto, one salted leg of lamb that will last all through Christmas.
To give it some additional flavour, I add 4 sticks of cinamon and 4 cloves before boiling the water (pre-soaking). This gives the meat a nice, spiced flavour once it has soaked in the spices for 2 weeks.
Variation on a theme