📝 About This Recipe
Fenalår is the crown jewel of Norwegian charcuterie, a salt-cured and air-dried leg of lamb that dates back to the Viking era. This artisanal delicacy transforms humble lamb into a ruby-red, translucent treat with a complex balance of gamey sweetness and savory salt. Perfect for festive gatherings, it represents the patient art of slow-food preservation at its most magnificent.
🥗 Ingredients
The Meat
- 3-4 kg Whole leg of lamb (bone-in, high quality, with a good layer of fat)
The Curing Mix
- 5 kg Coarse sea salt (non-iodized)
- 100 grams Granulated sugar (helps balance the salt and preserve color)
- 2 tablespoons Black peppercorns (cracked)
- 1 tablespoon Dried juniper berries (crushed to release oils)
- 1 tablespoon Dried thyme
For Storage and Finishing
- 2 meters Muslin or cheesecloth (for wrapping)
- 3 meters Butcher's twine (for hanging)
- 50 ml Cognac or Aquavit (optional, for wiping the surface before hanging)
👨🍳 Instructions
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1
Examine the leg of lamb carefully. Trim away any loose bits of fat or ragged edges, but keep the main fat cap intact. Use your thumb to press any remaining blood out of the femoral vein near the bone.
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2
In a large bowl, combine the coarse sea salt, sugar, cracked pepper, crushed juniper berries, and thyme. Mix thoroughly to ensure the aromatics are evenly distributed.
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3
Find a non-reactive container (plastic or wood) just large enough to hold the leg. Pour a 2-inch layer of the salt mixture into the bottom.
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4
Place the lamb leg in the container and pack the remaining salt mixture all around it. Ensure the meat is completely buried with no parts exposed to air.
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5
Place the container in a cool environment (between 2-4°C / 35-40°F). Let it cure for approximately 2 to 2.5 days per kilogram of meat. A 3kg leg usually takes 6-7 days.
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6
After the curing time, remove the leg from the salt. It should feel significantly firmer to the touch. Rinse the meat thoroughly under cold running water to remove all surface salt.
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7
Pat the meat completely dry with paper towels. If using, lightly brush the surface with Cognac or Aquavit; the alcohol helps prevent unwanted mold growth.
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8
Tie a secure loop of butcher's twine around the hock (the narrow end of the bone) for hanging.
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9
Wrap the leg loosely in a single layer of clean muslin or cheesecloth. This protects the meat from dust and insects while still allowing it to breathe.
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10
Hang the leg in a cool, dark, and well-ventilated place with a temperature between 8-12°C (46-54°F) and humidity around 70%. A cool cellar or a dedicated curing fridge is ideal.
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11
Let the meat dry for 3 to 6 months. It is ready when it has lost about 30-35% of its original weight and feels very firm when pressed.
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12
To serve, use a very sharp thin knife to carve paper-thin slices against the grain, starting from the thickest part of the leg.
💡 Chef's Tips
Temperature control is vital; if the room is too warm, the fat will go rancid, and if it's too damp, bad mold will form. If you see a light dusting of white mold, don't panic—this is usually harmless 'good' mold; simply wipe it off with a cloth dipped in vinegar or saltwater. Always weigh your meat before curing and record it so you can accurately track the 30% weight loss goal. Never use iodized salt, as it can impart a metallic, bitter flavor to the delicate lamb over the long drying period. For the best texture, slice the Fenalår while it is cold, but let the slices sit at room temperature for 15 minutes before eating to let the fats soften.
🍽️ Serving Suggestions
Serve with traditional Norwegian 'flatbrød' (crispy flatbread) and a dollop of high-quality sour cream. Pair with a chilled glass of Norwegian Aquavit or a crisp, malty Amber Ale. Accompany with a side of creamy scrambled eggs and fresh chives for a classic 'koldtbord' breakfast. Include it on a charcuterie board alongside Jarlsberg cheese and pickled herring for a true Scandinavian experience. Wrap thin slices around blanched asparagus or sweet melon for a Nordic twist on a Mediterranean classic.