Traditional Norwegian Smoked Lamb with Onion Sauce

A traditional Norwegian dinner recipe found on
Smoked Lamb with Onion Sauce

Smoking is an old cooking and preserving method for meat and fish. Smoked foods get a distinctive smoked flavor that many people like. While smoking was previously used as a preservation method in the old days, the preservative effect is limited, so smoking is currently used mainly to give taste and aroma to the food here in Norway.

2 kg [4,4 lb] smoked Lamb clod (shoulder)
1 piece of rutabaga
6 carrots
Onion sauce:
1 onion (chopped)
3 tablespoons butter or margarine
3 tablespoons flour
3 dl [0,6 pt] broth from cooking the lamb
4 dl [0,8 pt] broth from cooking the carrots
1 teaspoon of pepper


[1] Cook the meat tender, about 2 hours. Cook the rutabaga and mash it (same procedure as for mashed potatoes). Cut the carrots into sticks and cook them.

[2] Make the onion sauce like this: Melt butter or margarine, sprinkle with the flour and stir well. Stir in the lamb broth. Add the carrot broth, the chopped onion and the pepper at the end of the cooking.

[3] Served with boiled potatoes and a drizzle of parsley.