Fenalar

Name: Fenalar
Yield: 2 servings
Cuisine: Norwegian
Ingredients: 1 lamb leg; 2 cups salt; Juniper berries and pepper

Fenalår/FEH-nah-lore/

Also known as: Cured Lamb Leg

About this dish

Dry-cured and smoked lamb leg, thinly sliced and served cold, a Norwegian delicacy.

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Ingredients

🐑1 lamb leg

🧂2 cups salt

🌿Juniper berries and pepper

Method

Serves 2

Rub the lamb leg generously with salt and crushed juniper berries.

Cure in a cool place for several weeks, turning occasionally.

Rinse off excess salt and hang to air-dry for several months.

Once fully cured, slice very thin.

Serve cold with flatbread and sour cream.

✓ What Makes it Authentic

Fenalår is a traditional Norwegian cured lamb leg, historically preserved through salting and air-drying.

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