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Pinnekjøtt — Smoked & Cured Lamb Ribs

Name: Pinnekjøtt — Smoked & Cured Lamb Ribs
Prep time: 30 min
Cook time: 12 h
Total time: 12 h 30 min
Yield: 8 servings
Cuisine: northern-european
Ingredients: — SALT CURE —; 1 cup coarse salt; 2 tbsp sugar; 1 tbsp coarse black pepper; 1 tsp cure #1 (optional, per package ratio); — MAIN —; 2 racks lamb ribs (breast/rib section), ~4-5 lbs total; birch branches or untreated wood sticks for steaming

The Norwegian Christmas dish — salt-cured and smoked lamb ribs, later steamed tender over birch sticks. A weeks-long tradition compressed into a serious project.

75°F12hServes 8

Ingredients

8servings

— MAIN —
2racks lamb ribs (breast/rib section), ~4-5 lbs total
birch branches or untreated wood sticks for steaming
— SALT CURE —
1 cupcoarse salt
2 tbspsugar
1 tbspcoarse black pepper
1 tspcure #1 (optional, per package ratio)

Method

Confirm you understand the risks

This recipe involves a food-safety-critical technique — cold smoking, raw or lightly-smoked fish, or taro (luau) leaf cookery. Each carries real risk if cure ratios, sourcing, temperatures, or cook times are wrong. Before following these steps, please review our food-safety guide and confirm the technique with at least one other reputable source (USDA, FDA, or a published reference).

I understand the food-safety risks of this technique and I will independently verify ratios, sourcing, times, and temperatures before I begin.

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