A autumn dinner recipe found in “Cappelens Kokebok”
(Cappelen’s Cook Book) published in 1991
This is a traditional Norwegian autumn dish. Together with “Mutton in Cabbage” it was served after the lambs were slaughtered in the autumn.
Around this time of the year the grocers here in Norway fill up with lambs meat particularly suite for these two dishes so, yes, the tradition is fortunately still alive – Ted