Ingredients
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For the uppstúf
To serve
Method
-
Preparing the meat
If using fresh lamb, rub it with salt or cure it in a salt brine, then leave it to rest.
-
Covering with liquid
Place the meat in cold water, using just enough to cover it, and slowly bring it to the boil.
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Cooking
Simmer gently for about 40 minutes per kilogram, which makes the meat tender and easy to slice.
60 min -
Cooling in the stock
Take it off the heat and leave it to cool in its stock, which keeps the stock and its smoky flavour.
-
Making the uppstúf
Melt the butter, sprinkle over the flour, then slowly pour in the milk. Simmer gently for about 20 minutes, then season with salt, sugar, pepper and nutmeg.
20 min -
Preparing the side dishes
Boil the potatoes and gently reheat the green peas.
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Serving
Slice the meat thinly and serve with boiled potatoes, uppstúf and peas. It can also be served cold with rye bread.
| Nutrient | Total (6 people) | 1 people |
|---|---|---|
| Energy | 4 990 kcal | 832 kcal |
| Fat | 272 g | 45 g |
| of which saturates | 128 g | 21 g |
| Carbohydrates | 282 g | 47 g |
| Protein | 342 g | 57 g |
| Fibre | 34 g | 5,6 g |
An estimate calculated from the raw weight of the ingredients. Source: USDA FoodData Central.
Allergens and diets Based on the ingredients, it shows which common allergens the recipe contains and which diets it suits (e.g. gluten-free, dairy-free). For sensitive digestion, high-FODMAP and lactose-containing ingredients are listed separately. For information only; always check the actual products.
Contains: gluten, milk
For sensitive digestion: flour, milk (lactose), peas (high-FODMAP or lactose-containing ingredients)
The labels are based on ingredient names, for information only and not medical advice. With a severe allergy or condition, check the actual products and ask your doctor.
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