🇳🇴 Norwegian Cuisine

Pinnekjott

Dried Lamb Ribs

Prep Time 48 hours

Servings 4

Difficulty Medium

Calories 560 kcal

Salted and dried lamb ribs steamed on birch sticks until tender, a beloved Norwegian Christmas tradition from western Norway.

Ingredients

1 Soak the dried lamb ribs in cold water for 24-48 hours, changing water several times to remove excess salt.
2 Arrange birch sticks in the bottom of a large pot to create a rack. Add water to just below the sticks.
3 Place soaked lamb ribs on the birch sticks. Cover tightly and steam for 2-3 hours until meat is tender and falling off the bone.
4 Serve with mashed rutabaga and boiled potatoes. The steaming liquid can be used as a flavorful broth.

Did You Know?

The name pinnekjott means stick meat, referring to the birch sticks used as a steaming rack.