pinnekjøtt

Pinnekjøtt is salted and dried lamb rib meat associated with Christmas, particularly in western Norway. MatPrat’s preparation first soaks the meat, then places it above water on a metal rack or peeled birch sticks in a covered pot. Vossakorv sausage can be steamed with it near the end.^[1]

The accompanying rotmos combines cooked rutabaga, carrot and potato, mashed with butter and cream. Boiled potatoes and the meat’s cooking juices can also be served alongside. The steamed ribs may be lightly browned in the oven before serving.^[1]