Fermented lamb recipe (inspired by traditional methods), Faroe Islands
Fermented lamb is a traditional preparation in several cultures, often associated with Nordic or Central Asian cuisines, where it is preserved through controlled fermentation. Here is a simplified and safe process inspired by traditional methods.
Serve:
4-6.
Preparation
time: 30 minutes
Fermentation
time: 5-7 days
Cooking
time: 2-3 hours (if cooked after fermentation)
Ingredients
·
1
kg (2.2 lb) lamb (shoulder, bone or rib), cut into medium-sized pieces
·
1
tablespoon salt (not iodized, like sea salt or kosher salt)
·
1
tsp ground black pepper (optional)
·
1
tsp ground cumin or cilantro (optional, to taste)
·
Sterile
glass or ceramic container (for fermentation)
For
cooking after fermentation (optional):
·
2
tablespoons vegetable oil or butter
·
1
onion, chopped
·
2
garlic cloves, chopped
· 1 cup water or broth
Instructions
Prepare
the meat for:
Trim excess fat and gristle
from lamb chops. Mix the salt, pepper and optional seasonings in a bowl. Rub
the mixture thoroughly into the lamb pieces to ensure an even coating.
Packaging
for fermentation:
Place the lamb in a sterilized
glass or ceramic container. Pack the meat tightly, leaving as little air gap as
possible. You can weigh it down with a sterile plate or weight to keep it
submerged in the juice while it ferments.
Fermentation
process:
Cover the container with a
breathable cloth or lid that allows some airflow but keeps out dust and
contaminants. Store in a cool, dark place (preferably around 10-15°C or
50-60°F) for 5-7 days. In hotter climates, cooling may be necessary at the
coldest conditions. Check daily to ensure no mold is forming. A slightly sour
smell is normal, but discards if you notice off-putting or rotting odors.
After
fermentation:
Rinse the lamb lightly with
cold water to remove excess salt. Put dry with a paper towel.
Chef
(optional):
Put oil or butter in a pan over medium heat. Add onion and garlic, fry until golden. Add the fermented lamb and brown all sides. Add water or broth, cover, and simmer for 2-3 hours, until the lamb is tender and flavorful.
Serve:
Serve the fermented lamb with
boiled potatoes, rice or flatbread. For a traditional touch, pair it with
pickled vegetables or yogurt-based sauces.
Important notes:
Fermentation is a delicate
process, so hygiene is critical to avoiding harmful bacteria. Always use
sterilized equipment. If you’re unfamiliar with fermentation or concerned about
its safety, consult a local expert or consider adjusting the flavor using
marinating techniques instead.
Enjoy your adventurous and richly flavored fermented lamb!
