Norwegian Lamb
4 servings
150 minutes
Norwegian lamb is a traditional dish of Norway that embodies the simplicity and depth of Scandinavian cuisine. It originates from ancient culinary traditions when herders cooked meat stewed with cabbage for a hearty and warming dinner. Tender lamb absorbs the aroma of spicy black pepper and fresh cabbage, creating a harmony of flavors - the soft, slightly sweet note of cabbage pairs perfectly with the rich meat flavor. The dish is cooked slowly over low heat, allowing the meat to become juicy and incredibly tender. Norwegian lamb is perfect for cozy home evenings, especially in cold weather. It is served hot and pairs excellently with mashed potatoes or fresh bread, allowing one to savor every note of flavor.
1
Wash the meat, let the water drain, and cut it into medium-sized pieces. Chop the cabbage very coarsely and separate the core.
- Lamb shoulder: 1 kg
- Cabbage: 1 piece
2
Lay a layer of cabbage at the bottom of the deep pot, then a layer of meat on top. Add salt and some pepper.
- Cabbage: 1 piece
- Lamb shoulder: 1 kg
- Salt: to taste
- Black peppercorns: 3 teaspoons
3
Layer the cabbage and meat again, salt it, and add the remaining pepper.
- Cabbage: 1 piece
- Lamb shoulder: 1 kg
- Salt: to taste
- Black peppercorns: 3 teaspoons
4
Pour cold water into the pot up to 2/3 of its volume, bring to a boil and simmer on low heat for at least 2 hours. Serve hot.
