Pinnekjøtt

While Ribbe is the most popular Christmas meal, Pinnekjtt is the most popular among Norwegians in the western regions of the country. To put it simply, Pinnekjtt is lamb ribs that have been salted and occasionally smoked to preserve them. But it takes a whole process to make this dish.

"Stick Meat" is how Pinnekjtt is literally translated. Ribs from a baby goat, deer, venison, or even moose can be used.

To prepare the meat, it must be soaked in water for at least 30 hours to eliminate the majority of the salt. However, it may be left to its own devices, giving you more time to concentrate on the side dishes. Few Norwegians eat Pinnekjtt without a dash of swede mash (rotmos), a swede, carrot, and potato mash. Add a teaspoon of lingonberry jam to the platter, along with a couple of boiled potatoes, and you've got yourself a hearty, festive lunch.