>>7173933We soak the salted, cured rib meat of sheep or reindeer in water to remove the extreme saltiness. We then cook the meat along with birch twigs until it is so tender it almost falls off the bone. The birch gives it a little extra flavour.
Pinnekjott is served with pureed swede, which is a root vegetable, and sadly not a real swede, haha. Don't worry, we love you, swedes.
