Rullupylsa

About This Recipe

Rullupylsa (also spelled rullupylsa) is made from a flank of lamb spread with onion, allspice, and salt, then rolled tightly, tied with string, and simmered until firm. It is pressed flat while cooling, then sliced thin and served on rye bread. Every Faroese household has its own spice blend.

Ingredients

Serves 10

• 800 glamb flank or breast, boned and butterflied
• 1 mediumonion, very finely chopped
• 1.5 tspground allspice
• 1 tspcoarse salt
• 0.5 tspwhite pepper

Instructions

1. 1

   Prepare the meat

   Lay the lamb flank skin-side down on a board. Score lightly if thick. Mix onion, allspice, salt, and pepper; spread evenly over the meat.

2. 2

   Roll and tie

   Roll the flank tightly lengthwise into a cylinder. Tie firmly with butcher's string every 2 cm.

3. 3

   Simmer

   Lower the roll into a pot of simmering salted water. Cook gently for 75–90 minutes until firm throughout.

4. 4

   Press and cool

   Remove from water, place between two boards or plates, and weight heavily. Cool in the fridge overnight — pressing gives the characteristic flat-oval shape.

5. 5

   Slice and serve

   Remove string and slice very thinly. Arrange on buttered dark rye bread with mustard or pickled cucumber.

Variations

• •

  Use pork belly instead of lamb for a milder version

• •

  Add fresh thyme or dried marjoram to the spice mix

• •

  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

Keeps refrigerated, tightly wrapped, for up to 5 days. Can be frozen for 1 month.

Frequently Asked Questions