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RECIPE:
3 tasty ways to enjoy
Fenalår

Fenalår by the fjord .
Photo: Haugen Gardsmat
Fenalår by the fjord .
Photo: Haugen Gardsmat

Spain has serrano ham, Italy has Parma ham, Norway has fenalår!

The salted and dried leg of lamb has been around since the Viking Age.

Today, fenalår is a Protected Geographical Indication (PGI). This high-quality cured lamb can be so tender that the meat melts in your mouth!

Fenalår .
Photo: Lasse Fløde/matprat.no
Fenalår .
Photo: Lasse Fløde/matprat.no

Easy to store and slice, tasty, and always ready for a party.

Potluck .
Photo: Matprat / Studio Dreyer-Hensley
Potluck .
Photo: Matprat / Studio Dreyer-Hensley

1.

This cured meat is the perfect addition to your charcuterie board! Serve it together with fruit, or sour cream, red onion slices, and flatbread.

Charcuterie board .
Photo: Synøve Dreyer/matprat.no
Charcuterie board .
Photo: Synøve Dreyer/matprat.no

2.

Do you have friends coming over or do you need a hiking snack? Fenalår with scrambled eggs is the answer.

Delicious!

cured meat and scrambled eggs .
Photo: Mari Svenningsen/matprat.no
cured meat and scrambled eggs .
Photo: Mari Svenningsen/matprat.no

3.

The same goes for soft flatbread (lefse) roll-ups with fenalår! Just as common in a typical Norwegian buffet, as a lunch snack in your hiking backpack. 

Check out the recipe below!

Flatbread roll-ups with fenalår .
Photo: Sara Johannessen
Flatbread roll-ups with fenalår .
Photo: Sara Johannessen

Flatbread roll-ups with fenalår

With cream cheese and chopped pistachios

Ingredients:

12 slices of fenalår (salted and dried leg of lamb)

4 soft flatbreads (or lefse, which can be bought in most supermarkets in Norway) or wheat tortillas.

125 g cream cheese (plain or with herbs)

2 spring onions

1 tbsp chopped pistachio nuts

1/2 tsp ground pepper

 

Source: Matprat.no

Method:

1. Spread cream cheese on the soft flatbreads. Make sure you make a thin layer that reaches all the way out to the edge, since the cream cheese acts like glue. Place slices of fenalår on top.

2. Sprinkle spring onion and pistachios on top, and add a little freshly ground pepper.

3. Roll the flatbreads up and place them with the seam facing down on a chopping board. Slice the roll-ups into suitable sizes and serve.

4. If you are not serving them immediately, place the roll-ups on a plate without slicing them first and put them in the fridge. Slice them into pieces just before serving.

Tip: Feel free to use toothpicks to hold the roll-ups together.


Want to make homemade lefser, too? Try this recipe.

There are many other ways to serve this amazing and quintessentially Norwegian cured meat.

Fenalår .
Photo: Matprat / Studio Dreyer-Hensley
Fenalår .
Photo: Matprat / Studio Dreyer-Hensley

Happy sheep!

The Norwegian sheep roam freely in the mountains and valleys during the whole summer season, and are almost exclusively grass fed.

This is why fenalår is considered one of the more sustainable meat products in Norway. 

Sheep grazing in Aurlandsfjorden .
Photo: Øyvind Heen / fjords.com
Sheeps grazing in front of The Aurlandsfjord .
Photo: Øyvind Heen / fjords.com

Learn all about this Norwegian culinary tradition!

The Golden Road at Inderøy .
Photo: Lena Johnsen
The Golden Road at Inderøy .
Photo: Lena Johnsen

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