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…)
Tag: traditional norwegian food
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Mollas Bakeri – Rollag, Norway
I woke up feeling a little bit more Norwegian today. Almost as if I had woken up wearing a pair of skis. It’s that kind of a feeling. A rush, a flutter of excitement, a step closer to my fellow nordman. And all because of lefse. Yes, that laborious, understated flatbread that easily reigns as Norway’s national bread.