Norwegian Lamb ribs

Lamb ribs

And you, if you’re going to have really juicy pork chops, apply the rule of thumb ’30-3′. This is the rule that will give a juicy and good effect, regardless. That means 30 hours of dilution and 3 hours of steaming. Pork chops – or lamb ribs – are the most common Christmas food in Western Norway, and have entered the competition as the most popular Christmas food across the country. The unique flavor comes from the old preservation methods; salting and drying.

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Prep Time 1 day d 6 hours hrs

Cook Time 3 hours hrs

Total Time 1 day d 9 hours hrs

Course Main Course

Cuisine Norwegian

Calories 450 kcal

Ingredients

  

• 1.25 kg  turnip
• 2 pcs. carrot
• 1 piece.  potato
• 3 tbsp butter
• 1 dl whipping cream
• 2 ts  salt
• 0.5 tbsp  pepper

Instructions

 

• Calculate approx. 400 g pork chops per person. Soak the pork chops in plenty of water for approx. 30 hours. Leave it at room temperature.
  
• When the pork meat is drained, it regains its natural liquid balance and the amount of salt is reduced. The draining time varies slightly depending on how much the meat has been dried, the thickness of the pieces of meat and the temperature of the water. Lukewarm water causes faster drainage. In the shop, you can also acquire ready-made mincemeat, then calculate approx. 600 grams per person.
  
• Place a metal grate or birch sticks without bark in the bottom of a wide pot. Fill with water so that it is level with the grate. Place the pork chops on top and put the lid on. Bring to the boil, lower the heat and let the pork chop simmer/simmer at 85-95 degrees approx. Make sure it doesn't boil dry, if necessary top up with more water. Pieces of vossa sausage can be steamed together with the pork chops in the last 15 minutes.
  
• Peel the turnip, carrot and potato. Cut them into rough pieces and cook them until tender in lightly salted water.
• Stick meat step by step pictures
• Add butter and cream.
• Stick meat step by step pictures
• Delicious freshly steamed skewered meat, Vossakorv and root mash ready to serve. Serve with boiled almond potatoes and the cooking sauce from the pork chops.

Notes

If desired, the chopsticks can be lightly browned in the oven. Place the pork chops on a wire rack over a long pan. Place it high in the oven on high heat or under the grill for approx. 5 minutes. Follow closely.

Keyword Pinnekjøtt

Norwegian Lamb Ribs (Pinnekjøtt): A Traditional Delicacy – Full Guide & Recipe

Pinnekjøtt, a cherished Norwegian delicacy, is more than just a dish. It is a celebration of tradition, particularly during the Christmas season. This salted and dried lamb rib dish has long been a staple of Norwegian cuisine. It is especially popular in Western and Northern Norway.

What is Pinnekjøtt?

Pinnekjøtt (pronounced [ˈpɪ̂nːəˌçœt]) is a traditional Norwegian main course made from lamb or mutton ribs. The name literally translates to “stick meat.” This refers either to the appearance of the ribs or to the birch sticks traditionally used in its preparation.

Traditional Preparation Method:

Curing Process: 1.

• The rack of ribs undergoes a salting process.
• Ribs are hung to dry for 6-8 weeks.
• Some versions may also be smoked for extra flavor.

2. Pre-Cooking Preparation:

• Soak the ribs in cold water for 24-30 hours.
• Change the water halfway through the soaking process.
• This step rehydrates the meat and removes excess salt.

3. Cooking Instructions:

• Place birch sticks (4 layers) at the bottom of a large pot.
• Position the soaked ribs above the sticks.
• Steam for 2-3 hours until the meat easily separates from the bone.
• Keep low to medium heat throughout cooking.

Traditional Accompaniments:

• Mashed rutabaga (kålrabistappe).
• Boiled potatoes.
• Parsley butter sauce.
• Traditional sausages (optional).

Recipe Variants:

Different regions in Norway boast unique takes on pinnekjøtt.

1. Smoked Pinnekjøtt: In some areas, the ribs are smoked for an extra depth of flavor.
2. Pinnekjøtt with Sauerkraut: A variation where sauerkraut is served alongside the ribs for a tangy twist.
3. Herb-Infused Pinnekjøtt: Some recipes integrate herbs like rosemary or thyme for a fragrant touch.

Cultural Significance:

It is the cornerstone of many family gatherings during the Christmas season. This is particularly true in Western Norway. Pinnekjøtt is more than just a meal. The dish symbolizes traditional preservation techniques that date return generations.

It also shows the importance of shared meals in fostering community and familial bonds. As Norway becomes increasingly cosmopolitan, pinnekjøtt is gaining recognition internationally, drawing attention to its rich heritage.

Storage and Preparation Tips:

• Store dried ribs in a cool, dry place.
• Can be frozen after cooking.
• Leftover meat works well in stews or sandwiches.

Cooking TipCook it for an extra 30 minutes to guarantee tenderness. : If the meat appears tough after cooking, return it to the steam pot.

Serving Size:

• Plan for approximately 400g of ribs per person.
• Adjust portions based on side dishes.

Visitor Engagement:

Have you tried pinnekjøtt? Distribute your experiences or favorite recipes in the comments below!

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