Cured Leg of Lamb

Curing is still a popular method of preserving in Scandinavia. The conditions must be perfect to prevent the meat from spoiling; start with a small joint of meat first to experiment! The joint of lamb that you use should be cold but don’t use a joint that has been frozen, as it will absorb more salt than is desired. Traditionally, cured lamb is served thinly sliced with scrambled eggs or sour cream and crispbreads.