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
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|Serving Size: 1 Serving (2191g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 1383 (25%)|
|Amt Per Serving||% DV|
|Total Fat 153.7g||205 %|
|Saturated Fat 59.9g||300 %|
|Monounsaturated Fat 57.8g|
|Polyunsanturated Fat 26g|
|Cholesterol 412.2mg||127 %|
|Sodium 1033mg||36 %|
|Potassium 21475mg||565 %|
|Total Carbohydrate 1035.2g||304 %|
|Dietary Fiber 420.7g||1683 %|
|Sugars, other 614.4g|
|Protein 280.8g||401 %|
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Calories per serving: 5446
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