Ræst Kjøt

About This Recipe

Ræst kjøt uses semi-dried, lightly fermented lamb (shorter hang than skerpikjøt) that is simmered for hours until falling off the bone. The cooking liquid becomes a rich, slightly gamey broth served alongside boiled potatoes and turnips. It is the quintessential Faroese Sunday dinner.

Ingredients

Serves 4

• 1 kgræst kjøt (semi-dried fermented lamb, bone-in)
• 600 gwaxy potatoes, peeled
• 2 mediumturnips, peeled and quartered
• 1 largeonion, halved
• 6 cupscold water

Instructions

1. 1

   Rinse the lamb

   Rinse the ræst kjøt under cold water to remove any surface mould from drying. Pat dry.

2. 2

   Simmer low and slow

   Place lamb and onion in a large pot. Cover with cold water, bring to a gentle simmer, and skim foam. Cook uncovered on low heat for 2 hours.

3. 3

   Add vegetables

   Add potatoes and turnips to the pot. Continue simmering for 45–60 minutes until vegetables are tender and meat falls off the bone.

4. 4

   Rest and slice

   Remove the lamb, let rest 10 minutes, then slice or pull the meat from the bone.

5. 5

   Serve with broth

   Plate lamb with potatoes and turnips. Ladle broth over everything. Season with salt at the table.

Variations

• •

  Add dried thyme or bay leaf for extra aroma

• •

  Substitute parsnips for turnips

• •

  Vegetarian: swap the protein for roasted king oyster mushrooms, smoked tofu or cooked chickpeas — adjust seasoning slightly upward to compensate.

• •

  Spicier: add a finely chopped fresh chile or a teaspoon of crushed Aleppo/Urfa pepper to the aromatics for warm, layered heat instead of a single sharp hit.

Storage

Refrigerate leftovers in broth for up to 3 days. Reheat gently on the stovetop.

Frequently Asked Questions