Amma's Kitchen: How to Make Rullupylsa

lamb

🥗Healthier: chicken

💰Cheaper: pork

Chicken is lower in fat, while pork is often less expensive.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier with beneficial fats.

beef broth

🥗Healthier: vegetable broth

💰Cheaper: water with seasonings

Vegetable broth is lower in calories and suitable for vegetarians.

white wine

🥗Healthier: non-alcoholic wine

💰Cheaper: apple cider

Non-alcoholic wine retains flavor without alcohol.

Remove the netting from the boneless lamb shoulder.

Trim excess fat from the lamb shoulder.

Pound the lamb shoulder to flatten it.

Mix the spices in a bowl: 1 tablespoon allspice, 1 tablespoon cloves, 0.5 tablespoon black pepper, 10 tablespoons salt, and 1 tablespoon curing salt.

Sprinkle the spice mixture liberally over the lamb shoulder.

Spread chopped onions evenly over the spiced lamb.

Wrap the lamb tightly in plastic wrap or place it in a tight plastic bag and refrigerate for 4 to 5 days, rotating it every couple of days.

After 5 days, remove the lamb from the fridge.

Boil the lamb in enough water to cover it completely for 1 hour and 45 minutes to 2 hours, maintaining a simmer.

Once boiled, remove the lamb from the water and let it cool in the fridge while tightly compacted.

Remove the netting from the cooled lamb before slicing.

Slice the lamb thinly for serving.

Cooking Techniques

Equipment Needed

Spice Level: