Rullepølse, or Rolled Lamb, is a classic Scandinavian dish, particularly popular in Denmark and Norway. Traditionally served as a cold cut, it’s made by seasoning and tightly rolling a piece of lamb breast, then soaking it in a spiced brine before cooking. The result is a richly flavored, tender meat roll perfect for slicing thin and serving on rye bread or as part of a smorgasbord. This homemade version preserves a rustic authenticity that brings both flavor and tradition to the table.
Ingredients
- 2 sides breast of lamb
- 2 tbsp parsley (chopped )
- ½ tsp allspice
- 1 tbsp salt
- ½ tsp pepper
- ¼ tsp saltpeter
For the Brine:
- 2 qts water
- 1 cup rock salt
- ½ tsp saltpeter
Instructions
Step 1: Prepare the Lamb
- Remove bones and some fat from lamb.
- Sew pieces together to form a large rectangular slab.
- Lay flat on a board or platter.
Step 2: Season the Lamb
- Sprinkle evenly with parsley, allspice, salt, pepper, and saltpeter.
Step 3: Roll and Sew
- Roll tightly.
- Sew the edges and ends securely.
Step 4: Prepare the Brine
- Bring water, rock salt, and saltpeter to a boil.
- Let cool completely.
Step 5: Brine the Lamb
- Place lamb in a jar or crock.
- Pour cooled brine over meat.
- Let soak in refrigerator for about 7 days.
- Turn meat daily to ensure even brining.
Step 6: Cook the Lamb
- Remove from brine.
- Cover with fresh water and boil slowly for 1.5–2 hours.
- Let cool in liquid.
Step 7: Final Prep
- Remove from water, press overnight under weight until cold.
Tips
- Substitute lamb with pork belly for a different flavor.
- Add crushed garlic or cloves to the brine for extra depth.
- Use a brining bag if you don’t have a crock or jar.
- Serve with mustard or pickled vegetables for added zing.
Nutrition
Calories: 6kcalCarbohydrates: 0.2gProtein: 1gFat: 0.1gSaturated Fat: 0.02gPolyunsaturated Fat: 0.02gMonounsaturated Fat: 0.02gCholesterol: 3mgSodium: 14435mgPotassium: 37mgFiber: 0.1gSugar: 0.01gVitamin A: 88IUVitamin C: 1mgCalcium: 21mgIron: 0.2mg
Tried this recipe?Let us know how it was!