Pinnekjøtt

Pinnekjøtt is a traditional Norwegian main-course dish of cured, dried lamb ribs, strongly associated with Christmas and especially typical of Western and Northern Norway, though it has spread to other parts of the country. The lamb racks are cured in brine or salt and hung to dry in cool, ventilated spaces, with some regional versions smoked before drying; before cooking, the ribs are soaked to remove excess salt and then steamed over water on a rack traditionally made of birch twigs. It is customarily served with mashed rutabaga, sausages, potatoes, beer and the Scandinavian spirit akevitt. The name literally means stick meat, referring either to the birch twigs used in steaming or to the individual ribs in local dialect. This description is adapted from Wikipedia contributors under CC BY-SA 4.0; changes were made. https://creativecommons.org/licenses/by-sa/4.0/