🇳🇴 Norwegian Cuisine

Fenalar

Cured Lamb Leg

Prep Time 3 months
Servings 10
Difficulty Hard
Calories 250 kcal

Dry-cured and smoked lamb leg, thinly sliced and served as a delicacy. Norway's answer to turkey, made with lamb instead.

Ingredients

Instructions

  1. 1 Rub lamb leg thoroughly with mixture of salt, sugar, juniper berries, and pepper. Place in a container and refrigerate.
  2. 2 Turn and re-rub every few days for 3-4 weeks during the salt-curing phase.
  3. 3 Rinse off salt cure. Hang in a cool, well-ventilated space with temperatures between 5-15C for 2-3 months.
  4. 4 When fully cured, the leg will have lost about 35% of its weight. Slice paper-thin to serve.

Did You Know?

Fenalar from the Valdres valley has EU Protected Geographical Indication status, similar to Parma ham.