INGREDIENTS

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

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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