Comments on: Salt Cured Leg of Lamb (Spekemat) Recipe https://free-recipes.co.uk/salt-cured-leg-of-lamb-spekemat.html Over 50,000 free recipes, searchable recipe database Wed, 23 Dec 2015 14:42:10 +0000 hourly 1 https://wordpress.org/?v=6.9.4 By: Jon Rankin https://free-recipes.co.uk/salt-cured-leg-of-lamb-spekemat.html/comment-page-1#comment-68284 Wed, 23 Dec 2015 14:42:10 +0000 http://www.free-recipes.co.uk/salt-cured-leg-of-lamb-spekemat.html#comment-68284 In reply to kt.

Other recipes call for even more salt, KT!

]]> By: Jon Rankin https://free-recipes.co.uk/salt-cured-leg-of-lamb-spekemat.html/comment-page-1#comment-68283 Wed, 23 Dec 2015 14:41:14 +0000 http://www.free-recipes.co.uk/salt-cured-leg-of-lamb-spekemat.html#comment-68283 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.

]]> By: martin from seattle https://free-recipes.co.uk/salt-cured-leg-of-lamb-spekemat.html/comment-page-1#comment-41396 Wed, 03 Nov 2010 15:04:00 +0000 http://www.free-recipes.co.uk/salt-cured-leg-of-lamb-spekemat.html#comment-41396 we cut thin pieces and roast them over a fire then put on bread to eat..favorite of my family on holiday mornings.

]]> By: kt https://free-recipes.co.uk/salt-cured-leg-of-lamb-spekemat.html/comment-page-1#comment-29513 Wed, 19 May 2010 18:47:51 +0000 http://www.free-recipes.co.uk/salt-cured-leg-of-lamb-spekemat.html#comment-29513 3lb of salt is this correct??????

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