Rullapylsa
Delight in the rich flavors of Rullapylsa, a traditional Scandinavian rolled lamb delicacy that’s as stunning as it is delicious. This classic dish features tender lamb belly or flank, seasoned with aromatic allspice, black pepper, parsley, and onions, and enhanced with a sprinkling of gelatin for a perfectly bound roll. Lovingly tied with kitchen twine and gently simmered to perfection, this recipe creates a melt-in-your-mouth treat with a beautifully marbled appearance. Pressed and chilled overnight, Rullapylsa is sliced paper-thin for serving, making it an elegant addition to sandwiches, an irresistible topping for crusty bread, or a standout element on a charcuterie platter. Perfect for holidays or special gatherings, this traditional lamb roll is a must-try for fans of Nordic cuisine.
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Recipe Information
Ingredients
- 1000 grams Lamb belly or flank
- 15 grams Salt
- 10 grams Coarse black pepper
- 5 grams Ground allspice
- 15 grams Fresh parsley, finely chopped
- 1 large Onion, finely chopped
- 10 grams Gelatin powder
- 1500 milliliters Water
- 1 roll Kitchen twine
Instructions
Lay the lamb belly or flank flat on a clean work surface, with the fat side down. Trim any excess fat or connective tissue, ensuring the meat is an even thickness for easy rolling.
Sprinkle the lamb generously with salt, black pepper, ground allspice, chopped parsley, and onion across the surface, ensuring even distribution of the seasoning.
Evenly sprinkle gelatin powder over the top of the seasoned lamb. This will help the roll bind together when cooked and cooled.
Carefully roll the lamb tightly into a cylinder, starting from a long edge. Ensure the roll is compact and tuck in any uneven edges as you go.
Use kitchen twine to tie the roll securely, making loops every 2-3 cm to keep the roll intact. Tie the ends tightly to seal the roll completely.
Bring a large pot of water (1,500 milliliters) to a boil. Reduce the heat to a simmer and carefully place the rolled lamb into the pot.
Simmer the lamb roll gently for about 2 hours, ensuring the water covers the roll. Turn the roll occasionally during cooking for even heat distribution.
Once cooked, remove the lamb roll from the pot and place it on a tray. Press the roll by placing a cutting board and a weight (e.g., a heavy pot) on top. This ensures a compact, sliceable result.
Allow the roll to cool completely while pressed, then refrigerate overnight for optimal flavor development.
Slice the Rullapylsa thinly and serve cold as a topping for bread, in sandwiches, or as part of a charcuterie platter.
Nutrition Facts
Calories |
306 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 23.4 g | 30% | |
| Saturated Fat | 10.1 g | 50% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 78 mg | 26% | |
| Sodium | 664 mg | 29% | |
| Total Carbohydrate | 2.7 g | 1% | |
| Dietary Fiber | 0.6 g | 2% | |
| Total Sugars | 0.9 g | ||
| Protein | 20.7 g | 41% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 38 mg | 3% | |
| Iron | 1.8 mg | 10% | |
| Potassium | 292 mg | 6% | |
*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.
