Spekemat is a classic Norwegian delicacy featuring a leg of lamb slowly cured in a simple brine of salt and water. This preservation method transforms the meat, resulting in a firm, sliceable product with a rich, salty profile that intensifies during the drying phase. The process requires patience but yields a rewarding result perfect for charcuterie boards. Serve thinly sliced with fresh flatbread, sweet butter, hard-boiled eggs, and sour cream. It makes an impressive centerpiece for holiday gatherings or a unique addition to your weekly meal rotation, offering a taste of Scandinavian tradition.
Salt Cured Leg Of Lamb (Spekemat
Description
Spekemat is a classic Norwegian delicacy featuring a leg of lamb slowly cured in a simple brine of salt and water. This preservation method transforms the meat, resulting in a firm, sliceable product with a rich, salty profile that intensifies during the drying phase. The process requires patience but yields a rewarding result perfect for charcuterie boards. Serve thinly sliced with fresh flatbread, sweet butter, hard-boiled eggs, and sour cream. It makes an impressive centerpiece for holiday gatherings or a unique addition to your weekly meal rotation, offering a taste of Scandinavian tradition.Ingredients
Directions
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Dissolve the salt in the water in a large saucepan to create a brine solution.
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Stir in the sugar until fully dissolved.
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Allow the brine to cool completely to room temperature.
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Place the leg of lamb in a large, food-safe crock or container.
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Pour the cooled brine over the lamb, ensuring it is completely submerged.
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Place a weight on top of the lamb to keep it fully underwater.
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Store the container in a cool pantry (above freezing) for 2 weeks, or roughly 2 days per pound of meat.
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Remove the lamb from the brine and rinse thoroughly under cold water to remove excess salt.
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Pat the lamb dry with paper towels.
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Wrap the lamb loosely in cheesecloth or muslin to protect it from insects.
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Hang the lamb in a cool, well-ventilated pantry or curing room for 2 to 3 months until dry and firm.
Nutrition Facts
Servings 3
- Amount Per Serving
- Calories 0.0kcal
- % Daily Value *
- Total Fat 0.0g0%
- Saturated Fat 0.0g0%
- Cholesterol 0.0mg0%
- Sodium 1327950.0mg55332%
- Total Carbohydrate 0.0g0%
- Dietary Fiber 0.0g0%
- Sugars 0.0g
- Protein 0.0g0%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Storage: Keep the cured lamb wrapped in cheesecloth in a cool, dry place. It can last for several months.
Serving Suggestions: Slice very thinly with a sharp knife. Traditional accompaniments include sweet butter, fresh hard-boiled eggs, 'geitost' (Norwegian sweet brown cheese), flat bread, or potato pancakes. A dollop of sour cream and fresh raspberries makes a nice side.
Safety: Ensure the curing environment stays above freezing but cool. If the temperature drops below freezing, the salting process will halt.
Timing: Start this process approximately 3 months before you intend to serve the meat.
