Include in Print View:

Salt Cured Leg Of Lamb (Spekemat

Salt Cured Leg of Lamb (Spekemat recipe image
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.
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 3
Calories: 0.0
Dietary: Gluten-free
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
  • 3 pound Salt
  • 4 quart Water (less if the leg is
  • 1 tbsp Sugar
  • 8 lb Leg of lamb
Directions
  1. 1
    Dissolve the salt in the water in a large saucepan to create a brine solution.
  2. 2
    Stir in the sugar until fully dissolved.
  3. 3
    Allow the brine to cool completely to room temperature.
  4. 4
    Place the leg of lamb in a large, food-safe crock or container.
  5. 5
    Pour the cooled brine over the lamb, ensuring it is completely submerged.
  6. 6
    Place a weight on top of the lamb to keep it fully underwater.
  7. 7
    Store the container in a cool pantry (above freezing) for 2 weeks, or roughly 2 days per pound of meat.
  8. 8
    Remove the lamb from the brine and rinse thoroughly under cold water to remove excess salt.
  9. 9
    Pat the lamb dry with paper towels.
  10. 10
    Wrap the lamb loosely in cheesecloth or muslin to protect it from insects.
  11. 11
    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.

Keywords: spekemat, cured lamb, norwegian, charcuterie, brine, preservation, leg of lamb, dry cured, appetizer, scandinavian, salting, meat preservation, holiday recipe, traditional, home cured, lamb leg, pantry staple, norwegian cuisine, cured meat, charcuterie board
Read it online: https://www.chefs-mate.com/recipe/salt-cured-leg-of-lamb-spekemat/