Ræst kjøtið

Method

Ræst kjøtið begins with properly aged or fermented mutton, which is essential for authentic flavour. Rinse the meat thoroughly under cold water to remove excess salt from the curing process, then place in a large pot and cover with fresh water. Bring to a boil, skimming away any foam that rises, then add the sea salt, bay leaves, peppercorns and thyme. Simmer gently for approximately one and a half hours until the meat becomes tender. Add the potatoes and swede, continuing to cook for a further thirty minutes until all vegetables are completely tender. Serve the meat and vegetables together in bowls with the cooking broth, traditionally accompanied by boiled potatoes and root vegetables on the side.