Lamb Ribs | Norwegian Christmas Traditional Food | Chakula Cha Kiasili Cha Norway | Pinnekjøtt

lamb ribs

🥗Healthier: pork ribs

💰Cheaper: beef ribs

Pork is often more affordable than lamb, while beef provides a different flavor profile.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is a healthier fat option, while margarine is often less expensive.

Soak birch branches in water for at least 24 hours before use to remove excess salt from the meat.

Prepare the lamb ribs by trimming excess fat and seasoning with salt and pepper.

Layer soaked birch branches in a large pot, creating a rack for the ribs.

Place the seasoned lamb ribs on top of the birch branches in the pot.

Add water to the pot until it reaches just below the ribs, ensuring the branches remain above water.

Cover the pot and steam the ribs over low heat for 3 hours, then grill to get the meat crispy before serving.

While the ribs roast, boil potatoes until tender, then drain and mash with butter and cream.

Prepare sauerkraut by simmering with onions, carrots, and garlic until softened.

Serve the crispy ribs with mashed potatoes, sauerkraut, and a garnish of lingonberries.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens