Our Spiced Rolled Icelandic Style Lamb Rullupylsa is prepared and cured in Canada.
Traditionally served at Christmas on buttered Icelandic Brown Bread.
Fresh, Salted, Cured, Uncooked. Approximately 1.2-1.5 kg per package.
HOW TO COOK
Start with Uncooked Cured Lamb Shoulder Rullupylsa Refrigerated to 40°C (4°F). Remove from plastic Vacuum Pack. Keep Netting on. Place in a large pot. Cover with water. Bring to a boil. Turn the heat down to simmer for 1.5 hours or until the internal temperature is 170°F (77°C). Allow to cool in cooking water. Remove from cooking water. Keep the netting on. Wrap tightly in plastic wrap. Place between 2 surfaces with a heavy weight on top. Refrigerate 8-12 hours before serving.
HOW TO SERVE
Remove netting. Slice thin to approximately .5 cm (3/16”) thick. Traditionally served cold on buttered Icelandic Brown Bread.
Icelandic Style Lamb Rullupylsa Rolled Spiced Boneless Lamb Shoulder is custom prepared for us by traditionally trained butchers who have preserved centuries old Icelandic methods for over 140 years in Canada. Ready for shipping soon to Canadian Customers. Schedule your delivery for the holidays. Keeps frozen for up to a year. Have it delivered for your special holiday feasts! It is absolutely the best we have ever tasted!
Rullupylsa is historically made with the lesser cut of deboned lamb flank. We like the leaner version made with fresh boneless lamb shoulder. Onions, spices, salt and sugar are spread over the deboned flattened fresh shoulder meat, rolled, netted and cured for a number of days before shipping. When you receive your Rullupylsa simply freeze for later preparation, or immediately prepare as above.
USA Customers: We’re sorry, however due to Canadian Food Regulations we are not able to ship to US Destinations.
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