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