Traditional Norwegian Lamb in Gravy

An old-fashioned recipe found on
Traditional Norwegian Lamb in Gravy

This is Norwegian traditional fare. A tasty dish that has become popular again. This dish has many names around the country. Here you have a variant with lamb. Sever the dish with stewed peas, boiled potatoes and cranberry jam.

4 servings

500 g [1,1 lb] leg of lamb in thick slices
1 tablespoon butter
1/2 onion
1/2 tsp salt
1/4 teaspoon freshly ground pepper
Bay leaves and rosmary to taste (optional)
1 tablespoon butter
1.5 tablespoons flour
2 dl [0,4 pt] stock
salt and freshly ground pepper
Cream, sour cream or brown cheese (optional)


[1] Start by making the gravy, see the recipe further down.

[2] Brown the meat for 2-3 minutes on each side and place it in the gravy. Cut the onion in slices and brown quickly before it too is added to the sauce. For more flavor,, add bay leaves or rosemary to taste if you like.

[3] Lower the temperature and let it all simmer for 20-30 minutes until the meat let go of the bones.

[4] Served with boiled potatoes, stewed peas and cranberry jam.


[5] Brown butter and flour light brown, do not use too much heat! Stir all the time. Delute with hot broth. Season with salt and pepper.

Tip: Adding a little of cream, sour cream or grated Norwegian brown cheese  will make an extra delicious gravy.