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Ingredientes
- 2 prt allspice
- 1 prt cloves
- 1 prt saltpetre, or possibly sodium nitrate
- 1 prt pepper
- 10 prt salt
- Â Â Rullapylsa
- 1 x boned lamb, flank, or possibly, shoulder
- 1 x onion, thinly, sliced
Direcciones
- Rullapylsa:Lay out the lamb flank or possibly shoulder (the shoulder may be butterflied to make it as flat as possible) and sprinkle it liberally with the spice mix. Place a layer of onions on the spiced meat and roll like a jellyroll.
- Tie the roll tightly with butcher cord and place in salt brine or possibly in a plastic bag in a refrigerator for at least 5 days. After the Rullapylsa has sat for 5 to 7 days, boil it at a slow boil for 2 hrs.
- The Rullapylsa is then removed from the water, cooled and lightly pressed (you can use two plates and a 4 litre lowfat milk jug to press the Rullapylsa). After the Rullapylsa has cooled, slice it and serve on Icelandic brown bread and butter (open faced.)
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 24g | |
| Recipe makes 4 servings | |
| Calories 10 | |
| Calories from Fat 0 | 0% |
| Total Fat 0.02g | 0% |
| Saturated Fat 0.01g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 1mg | 0% |
| Potassium 36mg | 1% |
| Total Carbs 2.31g | 1% |
| Dietary Fiber 0.4g | 1% |
| Sugars 1.05g | 1% |
| Protein 0.27g | 0% |
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