If you’ve ever dreamed of celebrating Christmas like a Norwegian, pinnekjøtt is the dish that takes you straight to a cozy cabin overlooking the fjords. Traditionally made with salt-cured lamb ribs that have been preserved during long Nordic winters, this dish delivers deep savory flavor and tender, fall-off-the-bone meat.
But outside of Norway? Finding ready-made “pinnekjøtt” can feel like searching for Santa’s secret reindeer barn.
Good news: you can make it yourself! With a simple curing process and a bit of patience, fresh lamb ribs (or lamb shoulder or shanks) can transform into this iconic dish — ready for its starring role on your Christmas table.
Before we get cooking — you might enjoy our guide to Nordic Christmas Dinner Traditions: Must-Have Holiday Foods in Scandinavia, where pinnekjøtt proudly makes an appearance.
The Story Behind Pinnekjøtt
Historically, families in western and northern Norway needed to preserve food through long, cold seasons. Lamb ribs were packed in salt, dried in cool, airy sheds, and sometimes lightly smoked — a simple but effective way to ensure a reliable winter meal when fresh meat was scarce.
The name pinnekjøtt literally translates to “stick meat” — a reference to the birch sticks traditionally placed at the bottom of the pot during cooking. These sticks elevate the meat so it steams rather than boils, keeping the texture tender and moist while infusing a hint of woodsy aroma.
Today, pinnekjøtt is a symbol of nostalgia and regional pride. In many areas of Fjord Norway, over three-quarters of households enjoy it on Christmas Eve. While roasted pork belly (ribbe) may lead national popularity polls, West Norwegians remain steadfast: pinnekjøtt will always be the true star of Christmas.
Making it from scratch takes time — first curing, then drying, then soaking — but the payoff is a holiday dish with unmatched depth of flavor and a direct connection to Norwegian heritage.
Pinnekjøtt: Norway’s Stick-Meat Tradition — Made from Scratch
Ingredients
Method
- Coat the lamb generously on all sides with coarse sea salt.
- Place in a non-reactive tray covered in plastic or a lidded container.
- Refrigerate 3–5 days. Pour off liquid (drawn out by salt) daily. The longer the cure, the deeper the flavor. 5 days is traditional.
- Always keep the meat refrigerated during curing and drying!
- Remove any excess salt (do not rinse yet).
- Place the ribs on a rack, uncovered, in the refrigerator for at least 24 hours, ideally 4–7 days.
- Place ribs in a large pot, cover with cold water. Soak 18–24 hours. Change water once halfway through. (Shoulder/shanks may need a few extra hours if very thick.)
- Line a large pot with birch sticks or a steaming rack.
- Add water until it just covers the sticks.
- Place the lamb on top, cover tightly.
- Steam low & slow for about 3 hours at a gentle simmer, until the meat loosens from the bone. Keep checking that water never dries out!
- Optional: For crispy edges, transfer the ribs to a baking sheet and broil/grill at high heat (220°C / 425°F) for 5–8 minutes, until the fat is browned and the edges are lightly crisp. Keep a close eye on them.
Serving Suggestions — A True Nordic Christmas Plate
Serve your pinnekjøtt with:
✔ Kålrabistappe (rutabaga mash)
✔ Boiled or butter-tossed potatoes
✔Lingonberry jam for acidity
✔ Optional: Norwegian sausages like vossakorv
✔ A festive drink — beer or aquavit if desired
✔ Crisp green salad or red cabbage for a modern touch
Tip: Save the savory cooking broth — it’s delicious spooned over the plate.
Storage & Prep Tips
- Cure & dry weeks ahead → soak & steam just before Christmas Eve
- Leftovers are incredible in soups or pan-fried
- Shoulder/shanks are a great backup if ribs are unavailable
- Longer air-drying = richer flavor
Final Words
Some dishes aren’t just food — they’re tradition.
By curing and preparing your own pinnekjøtt, you’re embracing a centuries-old craft shared around Nordic holiday tables.
Now pour yourself something cozy and enjoy a Christmas feast the Norwegians would applaud. ❤️