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Learn more about Salt Cured Leg of Lamb (Spekemat) free recipe by visiting our website where you will find tens of thousands of free recipes.
Continue Reading Salt Cured Leg of Lamb (Spekemat) Recipe
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