Salted leg of lamb is a tradition from Southern Norway and after my mother moved to Kristiansand many years ago, salted leg of lamb became a natural part of our Christmas breakfast. I have become really fond of it and we serve it cold, with boiled kohlrabi. I especially like to wrap it in lefse with a good mustard.
You buy the thigh already salted from the butcher. There, the thigh has been swimming for 4 weeks in brine of approx. 4 degrees.
Sometimes the leg of lamb is lightly salted, in which case you should not water it out.
The lake-salted leg of lamb must be drained for a day. After the water has been drained, it must be boiled for as many hours as the thigh is in kilos (3 kilos = 3 hours).
Cut the kohlrabi into quarters and cook it in the lamb stock, together with the thigh, until tender.
When the thigh is finished cooking, store it, together with the kohlrabi, in the cooking stock in the fridge. Slice the thigh and the kohlrabi as you serve it and serve a good mustard as a side dish.
Leftover leg of lamb goes well in meat soup or pea soup.
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