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Rolled Lamb (Rullepølse)
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.
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Prep Time 1 hour
Cook Time 2 hours
Brining Time 7 days
Total Time 7 days 3 hours
Course Brunch, Lunch
Cuisine Scandinavian
Servings 10
Calories 260 kcal

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

  • Use kitchen twine if sewing the roll is too difficult.
  • Add sliced onions, garlic, or bay leaves to the brine for extra aroma.
  • Chill the roll under weight (a board + cans) for a firmer, deli-style slice.
  • Replace lamb with pork belly for a Scandinavian-style “rullepølse” variation.
  • Add fresh dill or thyme instead of parsley.
  • Smoke the roll lightly after boiling for deeper flavor.
  • Slice very thin for traditional serving on rye bread.
  • Reduce saltpeter if you prefer a less cured taste.
  • Use an injector to distribute brine more evenly in thicker cuts.

Nutrition

Calories: 260kcalProtein: 20gFat: 19gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gTrans Fat: 0.2gCholesterol: 75mgSodium: 950mgPotassium: 220mgVitamin A: 75IUVitamin C: 1mgCalcium: 20mgIron: 1.5mg
Keyword brine, brined lamb, cold cut, cured meat, heirloom recipe, lamb, retro holiday dish, rolled lamb, scandinavian food, traditional, traditional recipes, vintage recipe
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