North Wild Kitchen

Tag: lamb ribs

  • Pinnekjøtt Macaroni and Cheese and Winter Slaw

    Pinnekjøtt Macaroni and Cheese and Winter Slaw

    Norwegian Pinnekjøtt Macaroni and Cheese and Winter SlawNorwegian Pinnekjøtt Macaroni and Cheese and Winter SlawPinnekjøtt (cured lamb ribs) will be served on many tables this Christmas and New Year’s Eve. When all have had their fair share – belly’s content and smiles abounding – there might even be a couple ribs leftover. And this is when it’s fun to get creative and come up with new ways to serve the leftovers. For me, a family favorite – and indulgent one at that – is homemade macaroni and cheese. Cheesy and  creamy, simple and versatile – the perfect balance of pasta and cheese.

    I’ve had this idea brewing in my head since last year – combining these two traditional meals into one glorious hot casserole of macaroni, cheese, and shredded pinnekjøtt. While this recipe is about bringing two traditional dishes together, and may even appear a bit un-Norwegian, macaroni has been a Norwegian favorite for quite some time. (more…)

  • Far’s Traditional Pinnekjøtt (Lamb Ribs)

    Far’s Traditional Pinnekjøtt (Lamb Ribs)

    Pinnekjøtt. Salty. Rich. Chewy & tender. ‘Tis the season when the year’s hard work of rearing, raising, rounding up, & preserving culminates into a grand finale. For 1.7 million Norwegians, that means pinnekjøtt. And thanks to the lovely ladies at Rollag Stasjon, I got to indulge a little bit earlier this year. They prepare pinnekjøtt from the famous spælsau from Numedal (read more about Numedal). Spælsau has grazed more on scrubland, willow and herbs than other sheep breeds, which gives the meat a more wild feel. The meat has less fat and is well marbled. Raised & processed in Numedal, it is some of the best lamb you can get in Norway. (more…)