Comment on Salt Cured Leg of Lamb (Spekemat) Recipe by Jon Rankin.

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.