Salt Cured Leg Of Lamb (spekemat)

Spiritual encouragement, therefore, is applying biblical principles to every situation with a view toward bringing each person into right relationship with God. At times spiritual encouragement may “feel”’ harsh. It may not be what one “desires” to hear. That may be true regardless of how gentle the words are which are used. As people fallen from grace we often don’t want to hear the truth. We often just want to hear what will make us feel better. In the end, however, only true spiritual encouragement can be used by God to touch the soul of one.

Richard Owen Roberts

CATEGORY	CUISINE	TAG	YIELD
Meats	Indo	Ethnic, Lamb	6	Servings

INGREDIENTS

3	lb	Salt
4	qt	Water, less if the leg is
		smaller
1	T	Sugar
8	lb	Leg of lamb

INSTRUCTIONS

You will need a large saucepan and a large crock. Dissolve the salt  in
the water to make a brine.  Add the sugar. Put the leg of lamb in  a
large crock and pour enough brine over it to cover it completely.  Put
a weight on top to keep it underwater. Leave to take the salt in  a
cool pantry (not below the freezing point, or the salting process
comes to a halt) for 2 weeks for a leg weighing 8 lbs (roughly 2 days
per pound of meat.)  Take the leg out after the allotted time and rinse
thoroughly so that  you do not get too salty a rind. Hang it out to dry
in a well-aired  cool pantry, wrapped in a loose bag of cheesecloth or
muslin to  protect it from flies.  It will be dry, delicious, and ready
to eat  in 2 to 3 months.  Serve, sliced very thin with a sharp knife,
as part of an indoor  picnic meal, with sweet butter, fresh hard-boiled
eggs, a sliver of  'geitost' (the Norwegian sweet brown cheese), and
flat bread or  potato pancakes to wrap around each morsel.  A bowl of
sour cream and  some fresh raspberries can follow as a replacement for
Norwegian  cloudberries.  Yield:  3 to 5 lbs dried meat.  Allow 1/4 lb
of dried meat per person.  Time:   Start 3 months before you need it;
20 minutes  From:  "The Old World Kitchen - The Rich Tradition of
European Peasant  Cooking" by Elisabeth Luard, ISBN 0-553-05219-5
Posted by: Karin  Brewer, Cooking Echo, 7/92  From Gemini's MASSIVE
MealMaster collection at www.synapse.com/~gemini

A Message from our Provider:

“Your pain touches God’s heart”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 1224 Calories From Fat: 736 Total Fat: 81.6g Cholesterol: 405.2mg Sodium: 88247.9mg Potassium: 1596.7mg Carbohydrates: 2.1g Fiber: 0g Sugar: 2.1g Protein: 112.4g