Pinnekjøtt

Traditional Norwegian Christmas lamb dish Pinnekjøtt with rutabaga purée, potatoes and sausages Pinnekjøtt (Norwegian pronunciation: [ˈpɪ̂nːəˌçœt]) is a traditional Norwegian main course dinner dish based on lamb ribs. Pinnekjøtt is a festive dish typical to Western and Northern Norway, and is rapidly gaining popularity in other regions as well.[citation needed] This dish is largely associated with the celebration of Christmas and frequently paired with puréed rutabaga, sausages and potatoes, served with beer and akevitt.

[edit] The preparation of pinnekjøtt uses a traditional method of food preservation utilising curing, drying and in some regions also smoking as a means of inhibiting the growth of micro-organisms. Although fresh lamb is available today, and frozen can be bought all year round, pinnekjøtt is still prepared both commercially and in private homes due to the flavour and maturing the preservation process gives to the meat. In home preparation of pinnekjøtt, racks of lamb or mutton are cured in brine or coarse sea salt. Once sufficiently cured, and when the weather is cold enough, the racks are hung in a cool, dark, well ventilated place to dry. In some regions, particularly in parts of Hordaland and Sunnmøre, the fresh racks are commonly smoked prior to drying. Traditionally this was done in order to prevent mould growth during the drying process. Before cooking, the racks are separated into individual ribs by cutting between the bones. The ribs are then soaked in water so as to rinse out the salt and reconstitute the meat. Today pinnekjøtt is available in most supermarkets before Christmas, smoked or unsmoked, ready cut and sometimes also soaked, ready for cooking. After soaking the ribs are steamed over a little water in a large saucepan. Usually, a grid of twigs of birch is placed in the bottom of the saucepan which will allow the meat to steam more than it is cooked.

[edit] The origin of the word pinnekjøtt (literally: 'stick meat') is unclear. It may refer to the birch twigs that many use as a kind of steam grate in the pot. The word pinne is also used in dialectal Norwegian in reference to single ribs.

[edit] In the Netflix Original series Lady Dynamite (2017, Season 2 episode "Souplutions"), Maria Bamford’s mother makes pinnekjøtt for the King and Queen of Norway when they visit Duluth, Minnesota.

Pinnekjøtt’s appeal lies in its rustic roots and the communal spirit it inspires. The meat is traditionally steamed over a bed of birch twigs, a technique that not only imparts a subtle smoky flavour but also makes the cooking process a gathering point in the kitchen. The result is tender, slightly sweet lamb that can feed a crowd without demanding constant attention – perfect for the busy holiday day. Its customary accompaniments – creamy rutabaga purée, boiled potatoes and hardy sausages – create a balanced plate that satisfies both meat‑lovers and vegetarians who can enjoy the sides. This combination of hearty flavours and low‑key preparation has cemented Pinnekjøtt as a beloved festive staple across Norway.

When buying Pinnekjøtt, look for well‑marbled lamb ribs with a thin layer of fat; this ensures moisture during the long steam. If you’re shopping at a butchery, ask for the ribs to be cut into 2‑3 cm sections – this size steams evenly and is easy to serve. For frozen options, check that the packaging mentions it was flash‑frozen on the day of slaughter; this helps retain the delicate flavour. Finally, consider the source: Norwegian‑raised lamb tends to have a slightly gamier profile, but high‑quality UK lamb works equally well if you prefer a milder taste.

The traditional birch‑twig base does more than look authentic – it adds a faint resinous note that complements the lamb’s richness. Soak the twigs in water for at least 30 minutes before use; this prevents them from burning and creates a gentle, steady steam. Arrange a single layer in the bottom of a large, heavy‑bottomed pot, then stack the ribs on a steaming rack above. Keep the lid tight and avoid lifting it during the 2‑3‑hour cook – every opening releases precious steam and can lengthen the cooking time. When the meat is tender, serve it directly from the pot, letting the remaining twig aromatics linger for a truly festive aroma.