SC - Nanna's Smoked Lamb?
Stefan li Rous
stefan at texas.net
Sun Dec 10 20:57:23 PST 2000
Nanna commented:
> I¥d say in Iceland meat has been smoked since the Settlement but I¥ll look
> into it and see if I can find anything further. It certainly was the main
> preservation method for meat during the Middle Ages and up until the 19th
> century.
>
> For a proper smoked leg of lamb, you need:
<snip of traditional Icelandic smoking over sheep dung for a long time>
> I don¥t smoke meat myself, I can buy some very good traditionally smoked
> lamb here. If you are serious about this project, I could dig up
> instructions for you, though.
Do you know if any of this lamb is exported? Now-a-days it seems that
most meats are only lightly smoked, more to give a bit of flavor than
any real preservation. I've never had smoked lamb and never any meats
done this way. I'm not sure I will like it, but it might be worth
trying it.
I've been able to find lightly smoked fish, but nothing that I think
would compare to period smoking. I have found fish dried rock hard like
the period stockfish descriptions. I still haven't tried to turn what
I bought into something edible though.
- --
THLord Stefan li Rous Barony of Bryn Gwlad Kingdom of Ansteorra
Mark S. Harris Austin, Texas stefan at texas.net
**** See Stefan's Florilegium files at: http://www.florilegium.org ****
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