Smalahove
Telemark — Mother recipe · en it
Smalahove is a traditional dish from Telemark, Norway, a delightful roasted lamb dish that includes the head and ears.
📷 Jarvin — CC BY 3.0 (Wikimedia Commons)
⏱️ 1 min prep + 240 min cottura · 8 porzioni · difficile
Ingredients
- 1 goat weighing 10-12 kg
- Coarse salt
- Balsamic vinegar
- Thyme
- Parsley
- Garlic
- Olive oil
- Sugar
- Red pepper flakes
- Water
Method
- Scald the goat, rinse it with cold water, and dry it thoroughly.
- Marinate the goat with balsamic vinegar and coarse salt. Let it rest for 24 hours.
- Wrap the goat in thyme and parsley leaves.
- In a pot, mix olive oil, salt, sugar, and red pepper flakes. Add water and bring to a boil.
- Baste the goat with the mixture and roast it at 300°F (150°C) for 4-5 hours.
- Serve hot with the cooking water and seasonings to taste.
The story
Smalahove is a culinary tradition dating back to the 18th century, when food was often preserved with salt and vinegar. Today, it is still prepared in family homes and some local restaurants.
Community variants (0)
No variants yet: propose the first one!