Finskt Lamm Finnish Lamb
Dive into the comforting flavors of Scandinavia with *Finskt Lamm*, a traditional Finnish lamb stew that embodies rustic charm and hearty goodness. This slow-cooked recipe features tender, bone-in lamb simmered with a medley of root vegetables like carrots, parsnips, and potatoes, all enhanced by aromatic bay leaves and allspice berries. A finishing touch of cream and fresh dill creates a velvety broth that perfectly balances richness with bright, herbaceous notes. Ideal for chilly evenings, this soul-warming dish is best served with crusty rye bread or tangy lingonberry preserves for an authentic Finnish dining experience. With its earthy ingredients, slow cooking technique, and irresistible flavors, this timeless recipe is sure to become a family favorite.
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Recipe Information
Ingredients
- 1.5 kg lamb shoulder or leg, bone-in
- 2 tsp salt
- 1 tsp black pepper
- 3 large carrots, peeled and sliced
- 2 medium parsnips, peeled and sliced
- 2 medium yellow onions, peeled and quartered
- 4 medium potatoes, peeled and cut into large chunks
- 2 tbsp fresh dill, chopped
- 2 bay leaves
- 6 allspice berries
- 1.5 liters water
- 150 ml heavy cream
Instructions
Trim any excess fat from the lamb, but leave some for flavor. Cut the lamb into large chunks, keeping the bone for added richness.
Season the lamb with salt and pepper. In a large, heavy-bottomed pot or Dutch oven, heat a small amount of oil over medium-high heat and brown the lamb pieces on all sides. Remove and set aside.
In the same pot, add the sliced carrots, parsnips, and onions. Sauté for 5 minutes until lightly browned, scraping up any browned bits from the pot for extra flavor.
Return the lamb to the pot and add the bay leaves, allspice berries, and water. Bring the mixture to a gentle boil, then reduce the heat to low, cover, and simmer for 2 hours.
After 2 hours, add the potatoes to the pot and continue cooking for another 45 minutes, or until the potatoes are tender and the lamb is falling off the bone.
Remove the lamb from the pot and strip the meat from the bone (if using bone-in cuts). Discard the bones and return the meat to the stew.
Stir in the heavy cream and fresh dill. Simmer for 5 minutes to meld the flavors, but do not boil.
Taste and adjust seasoning with additional salt and pepper if needed.
Serve the Finskt Lamm hot, garnished with a sprig of dill if desired, and enjoy it alongside rye bread or lingonberry preserves for a truly Finnish experience.
Nutrition Facts
Calories |
4791 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 332.4 g | 426% | |
| Saturated Fat | 150.1 g | 750% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1411 mg | 470% | |
| Sodium | 5156 mg | 224% | |
| Total Carbohydrate | 230.8 g | 84% | |
| Dietary Fiber | 41.1 g | 147% | |
| Total Sugars | 43.4 g | ||
| Protein | 328.4 g | 657% | |
| Vitamin D | 5.0 mcg | 25% | |
| Calcium | 744 mg | 57% | |
| Iron | 39.1 mg | 217% | |
| Potassium | 9137 mg | 194% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
