Kaupang, Pickled Kale Lamb from An Early Meal by Serra & Tunberg ©2013 ISBN 978-91-981056-0-5 pg.66


  • 4L of brine (7% salt-water)
  • 1 breast of lamb
  • Sauerkraut (preferably whole-leaf pickled kale)
  • 1TBSP dill seeds
  • 1 TBSP coriander seeds


  1. Debone meat, reserve bones
  2. Place the meat in the brine for about 4 hours.
  3. Take out the meat, dry it off and place the meat with the inside up on a flat surface.
  4. [Anja’s note – I would use a meat mallet at this point to get the chunk evenly thick!)
  5. Spread the herb seeds over the meat.
  6. Cover the meat with the pickled kale leaves
  7. Roll up and tie (using only food-safe string!)
  8. Boil the meat roll together with the bones in fresh water for about 2 hours
  9. OR just boil the meat and serve it with a lot of pickled kale.


There is a recipe for the pickled kale, not difficult to do. Similar to the brined apples from the Slavic Feast.

I think this would make a good dish for a 2nd or 3rd course. Maybe with the apple frumenty?


10/11/21 – For the trial run we had some ground lamb. If sauerkraut is ok, then fridge-pickled kale should be. We pickled some kale to try this. Recipe here – https://housecapuchin.com/pickled-kale/ One thing that we learned is to cut the ribs out of the kale before putting it on the roll. They’re quite hard.


Page created and published 9/16/21 (C)M. Bartlett (Some parts otherwise copyright)
Last updated 10/26/21