Tjälknöl

Serves 6

1.3 kg (3lb) frozen leg of lamb

3 handfuls of herbs to bake with the lamb;

fresh bat leaves, rosemary, sage, fresh basil, lovage

Brine:

1.2 L (2 pints) water

3½ oz/100g coarse salt

1 tbsp whole peppercorns

1 whole, peeled garlic bulb, cut in thin slivers

A big handful of lovage leaves

A big sprig fresh oregano

Preheat the oven, to 75C.

Wrap the frozen meat in tin foil, with the herbs. Wrap twice, so no juice can leak out. Put the package into a roasting tin and put it in the oven on the middle shelf for 12 hours.

While the meat is slowly cooking, boil the brine, leave the herbs in, and cool it, until needed.

When the meat is cooked, heat the brine, unwrap the meat and place it in the brine.

The brine should cover the meat, so put it in a snug container, made of plastic, stoneware or stainless steel, just large enough to fit. If you do not have a suitable container, you can put the whole thing in a plastic bag, and close it tightly. Let the meat and brine cool, but do not put it in the fridge.

After 3-5 hours you can lift the meat from the brine. Slice it thinly, and eat it lukewarm or cooled, but it’s most delicious when it has not been in the fridge at all.

You could, of course, heat it gently wrapped in foil, but it is not supposed to be eaten hot.

Any leftovers can be kept in the fridge for 4 days. They are delicious in sandwiches.

Serve with Dill cream, new potatoes, and a crisp green, herby salad.

Dill Cream

4¾ oz/140g fresh goats cheese

5 fl.oz/150ml single cream

Big bunch fresh dill, chopped, with the stalks (save some for the top)

Small bunch chopped tarragon leaves, no stalks

1 tsp coarse salt

½ tsp coarsely ground, black pepper

1 tsp sugar

1 tbsp salted capers

Mix all ingredients, except the capers, to a smooth cream. Let it sit in a bowl on the kitchen table for half an hour. Adjust seasoning.

The capers and dill can be sprinkled on top of the cream, or on the meat, as desired.

This is also very good in a potato salad, with smoked mackerel, and especially with fried fish.