Skerpikjøt

Wind-dried fermented lamb, sliced paper-thin.

Ingredients

• 3 kg Lamb leg
• 2 tbsp Salt
• 1 loaf Rye bread
• 100 g Butter

Method

1. Hang the meat — Hang the whole leg in an open drying shed where the salt sea wind blows through freely.
2. Ferment slowly — Leave 5 to 9 months — the wind, not salt or smoke, does the preserving, and this cannot be rushed.
3. Check — The outside develops a dark crust while the inside stays deep red and tender.
4. Slice — Cut paper-thin slices across the grain.
5. Skerpikjøt is ready — Serve on buttered dark rye bread.

More Faroe Islands recipes

• Ræst Fish
• Faroese Rhubarb Porridge