Absolutely love it, you did such a great job! As a norwegian (and a fårikål-lover) I have to say I love have you managed to modernize the dish, while still keeping true to its origins and traditions. Big thumbs up
This looks amazing. I just bought a lamb leg yesterday. I'll be goofing with the layers as mine is all one piece, but this is making me drool. Also, an alternative idea for thickening the sauce is to use corn starch instead of flower. It shouldn't be any different using the method described in the video (though you may need a bit less).
this looks perfect for the packs of 'stew pieces' that I see in the supermarkets that I think are lamb necks... although as an aside I remember having cold roast mutton as a kid (semi-pun semi-intended) and really enjoying it although I think its harder to find now.
I love lamb, but realistically it will be next to impossible for most people to obtain lamb shank cut this way, and very hard to get neck (best end? scrag end?) or breast at all. I live in a large city, with access to a few gourmet butchers, and it still would be a big undertaking to source meat for this recipe.
Absolutely love it, you did such a great job! As a norwegian (and a fårikål-lover) I have to say I love have you managed to modernize the dish, while still keeping true to its origins and traditions. Big thumbs up
So glad to hear it!
This looks amazing. I just bought a lamb leg yesterday. I'll be goofing with the layers as mine is all one piece, but this is making me drool. Also, an alternative idea for thickening the sauce is to use corn starch instead of flower. It shouldn't be any different using the method described in the video (though you may need a bit less).
Thank you! I'm sure it would still be just as good. And yes great idea!
Helpful if you have allergies to gluten.
Great on dark cold autum nights😊Cheers from norway🇳🇴
Love all the Norwegian recipes!!
Awesome! There'll be plenty more (:
this looks perfect for the packs of 'stew pieces' that I see in the supermarkets that I think are lamb necks... although as an aside I remember having cold roast mutton as a kid (semi-pun semi-intended) and really enjoying it although I think its harder to find now.
Yes lamb stew meat would be perfect for this recipe! And I agree, it's definitely a bit harder to find
Most underrated meat in 🇺🇸/🇨🇦 but you effectively have to buy high quality 🐑 meat tho
Actually at my Costco, lamb is cheaper than beef by a fair margin.
@@adedow1333The label from 🇳🇿 ?
So underrated! High-quality lamb is best but any type of lamb will be good, as long as you season it well and let it cook long enough!
I love lamb, but realistically it will be next to impossible for most people to obtain lamb shank cut this way, and very hard to get neck (best end? scrag end?) or breast at all. I live in a large city, with access to a few gourmet butchers, and it still would be a big undertaking to source meat for this recipe.
this is a really good point
Good point, but I mentioned in the video you could use stew meat as well! Any cut will work fine-it's whatever you have access to
Pricey
The cameraman at 2:38 has no idea how to do his job. Please contact me. I can do it better.
It's Mutton not Muttin.
Relax
Wow, so much salt!!
that is not a lot of salt for six pounds of food
It’s seasoned properly. Season your food.