Entree: Faroe Islands – Ræst kjøt (Wind‑dried, lightly fermented mutton cured and aged in sea air, served sliced or cooked as a hearty main)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 20 min

Cook 2 hrs

Additional 336 hrs

Total 336 hrs 30 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 3 lb (1.4 kg) leg of mutton or mature lamb, bone-in, skin on
- 3 tbsp (45 g) coarse sea salt
- 1 tbsp (8 g) crushed juniper berries
- 1 tbsp (8 g) whole black peppercorns
- 6 bay leaves
- Cheesecloth or clean muslin for wrapping
- Butcher's twine or hooks for hanging
- 2 lb (900 g) small waxy potatoes, scrubbed
- 1 lb (450 g) swede (rutabaga), peeled and cut into 1‑inch (0.984 in (2.5 cm)) cubes
- 4 tbsp (60 g) butter
- 2 tbsp (8 g) chopped fresh parsley
- Salt and black pepper to taste for cooking

Show original ingredient measurements

- 3 lb (1.4 kg) leg of mutton or mature lamb, bone-in, skin on
- 3 tbsp (45 g) coarse sea salt
- 1 tbsp (8 g) crushed juniper berries
- 1 tbsp (8 g) whole black peppercorns
- 6 bay leaves
- Cheesecloth or clean muslin for wrapping
- Butcher's twine or hooks for hanging
- 2 lb (900 g) small waxy potatoes, scrubbed
- 1 lb (450 g) swede (rutabaga), peeled and cut into 1‑inch (2.5 cm) cubes
- 4 tbsp (60 g) butter
- 2 tbsp (8 g) chopped fresh parsley
- Salt and black pepper to taste for cooking

Instructions

1. Rinse and pat the mutton dry. Mix the coarse sea salt, crushed juniper berries, and whole peppercorns; rub the mixture evenly over the meat, pressing it into any folds. Tuck bay leaves under the string or against the meat surface.
2. Wrap the salted meat loosely in cheesecloth and tie with twine, or set on a rack uncovered in the coldest part of your fridge for 24–48 hours to draw out moisture, turning once. For authentic flavor, after initial salting rinse lightly, rewrap, and hang the meat in a cool, well‑ventilated place (ideally 34–50°F / 1–10°C) for 3–8 weeks to develop the characteristic fermentation and drying. If a cool airy loft or "hjallur" is not available, hang in the coldest dry spot or use a refrigerator draped to allow air circulation; ensure safety by keeping temperature below 50°F (10°C).
3. To serve as a cooked main (traditional home method): after desired drying/fermentation, rinse off excess surface salt, then place the whole piece into a large pot and cover with cold water. Bring to a gentle simmer and poach for 1½–2 hours until meat is tender when pierced.
4. While the meat poaches, add potatoes and swede to the pot for the last 30–40 minutes of cooking so they become tender but not mushy.
5. Remove meat and vegetables. Slice the meat thinly across the grain or shred into portions. Melt butter in a skillet over medium heat and briefly pan‑fry slices if preferred to develop color.
6. Season potatoes and swede with salt (sparingly) and pepper, toss with chopped parsley and remaining butter. Serve sliced or shredded Ræst kjøt with the boiled root vegetables and pan juices or melted butter.
7. Store any unused cured meat wrapped and refrigerated; strongly dried pieces will keep longer and can be thinly sliced for smaller servings.