Recipes · Norwegian · Main Courses
Pinnekjøtt (Norwegian Cured Lamb Ribs)
One serving has 734 kcal and 28 g protein, and at least a fifth of a woman's daily need of cobalamin (143%), niacin (82%), zinc (64%), vitamin C (60%), selenium (54%) and phosphorus (49%). Ready in 2325 minutes.
- Preparation: 2160 min
- Cooking: 165 min
- Makes: 1 serving (372 g)
- Difficulty: Hard
- Diets: Gluten-free
- Contains: dairy, meat
Ingredients
- 160 g Lamb rack, raw
- 1 g Salt
- 0.5 g Black pepper
- 100 g Rutabaga, raw
- 10 g Butter, unsalted
- 100 g Potatoes, raw
Method
- Rub the lamb ribs generously with the salt and leave, covered, in the refrigerator for 24 hours to cure (or start with ribs that are already salt-cured).
- Soak the cured ribs in cold water for 10-12 hours, changing the water once, to draw out excess salt.
- Traditionally the ribs are then dried and lightly smoked over birch wood; if you can't smoke them, go straight to steaming, which still gives a well-seasoned, authentic result.
- Set the ribs on a rack of crossed birch twigs, or a regular steamer rack, over boiling water, cover, and steam for 2.5-3 hours until the meat is tender and pulls easily.
- Meanwhile, boil the rutabaga and potato separately until tender; mash the rutabaga with the butter.
- Serve the lamb with the mashed rutabaga and boiled potato, seasoning both with black pepper.
Nutrition per serving
| Nutrient | Per serving | Share of a day's need |
|---|---|---|
| Energy | 734 kcal | 35% |
| Carbohydrates | 26.4 g | |
| Water | 256 mL | |
| Fiber | 4.5 g | 15% |
| Protein | 27.8 g | 58% |
| Tryptophan | 0.31 g | |
| Threonine | 1.1 g | |
| Isoleucine | 1.3 g | |
| Leucine | 2 g | |
| Lysine | 2.3 g | |
| Methionine | 0.66 g | |
| Cystine | 0.32 g | |
| Phenylalanine | 1.1 g | |
| Tyrosine | 0.88 g | |
| Valine | 1.4 g | |
| Histidine | 0.81 g | |
| Fat | 57.5 g | |
| Monounsaturated | 22.5 g | |
| Polyunsaturated | 4.3 g | |
| Docosahexaenoic Acid (DHA) | 0 g | |
| Eicosapentaenoic Acid (EPA) | 0 g | |
| Omega-6 | 3.1 g | |
| Saturated | 26.6 g | |
| Trans-Fats | 0 g | |
| Cholesterol | 140 mg | |
| Calcium | 82.3 mg | 8% |
| Copper | 0.3 mg | 33% |
| Iron | 3.6 mg | 20% |
| Magnesium | 74.5 mg | 24% |
| Manganese | 0.38 mg | 21% |
| Phosphorus | 342 mg | 49% |
| Potassium | 1,061 mg | 23% |
| Selenium | 29.6 µg | 54% |
| Sodium | 500 mg | |
| Zinc | 5.2 mg | 64% |
| Thiamin (vitamin B1) | 0.33 mg | 30% |
| Riboflavin (vitamin B2) | 0.38 mg | 35% |
| Niacin (vitamin B3) | 11.5 mg | 82% |
| Pantothenic acid (vitamin B5) | 1.5 mg | 29% |
| Pyridoxine (vitamin B6) | 0.59 mg | 45% |
| Folate (vitamin B9) | 60.4 µg | 15% |
| Cobalamin (vitamin B12) | 3.4 µg | 143% |
| Choline | 28.1 mg | 7% |
| Vitamin A | 68.5 µg | 10% |
| Vitamin C | 44.7 mg | 60% |
| Vitamin D (D2 + D3) | 0 IU | 0% |
| Vitamin E | 0.55 mg | 4% |
| Vitamin K | 3.8 µg | 4% |
Shares of a day's need are for a woman of 30, 165 cm, 60 kg, lightly active, by the US and Canadian Dietary Reference Intakes. SustainBite works out each person's own needs, by the standard where they live: the Nordic Nutrition Recommendations in Norway, the UK's, EFSA's in the EU.
Climate footprint
6.8 kg CO2e a serving: higher than most main dishes on SustainBite. Source: ADEME, Agribalyse 3.2.
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