Denne uken skal jeg lage pinnekjøtt! Jeg har bestillt lammekjøtt fra slakteren! In other words, I have ordered, from the butcher, the relevant cut of lamb to make pinnekjøtt! What the f$&*# is pinnekjøtt you might ask? Ok, well its the rib side of a lamb. Sorry im not a butcher, so I don’t know the technical name. You salt cure it for about 4-6 weeks, cook it over birch sticks and serve it with swede (rutabaga). I’m going to document this one, its my first shot and its going to be interesting. No photos to share just yet, picking up the beast on Wednesday!