Skerpikjøt

Method

Rub the lamb pieces generously with sea salt and let cure in a cool place for 2-3 days, turning occasionally, allowing the meat to develop its distinctive dry-cured flavour. Rinse the cured meat briefly under cold water and place in a large pot, covering with fresh water, then bring to a boil and skim off any impurities. Add the peppercorns, dried herbs, and bay leaves, then simmer gently for 1.5 hours until the meat is tender. Add the onions, potatoes, and swede, and continue cooking for a further 30-40 minutes until the vegetables are soft. Serve the meat and vegetables in bowls with the cooking broth spooned over, traditionally accompanied by flatbread or potatoes.