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4 Serves
1635 Mins
35 g
15 g
55 g
Place the cured lamb ribs in a large pot and cover with cold water to soak for at least 12 to 24 hours, changing the water once or twice to remove excess salt.
Ingredients, vitamins, and health benefits
Hot Water
Flag a recipe, ingredient, instruction, timing, or safety issue for review.
AmericanVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
12 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
4 µg / 2.4 µgFolate
39 µg / 400 µgCalcium
35 mg / 1,300 mgIron
3 mg / 18 mgMagnesium
54 mg / 420 mgPhosphorus
320 mg / 1,250 mgPotassium
421 mg / 4,700 mgSodium
1500 mg / 2,300 mgZinc
5 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
43 µg / 55 µgFiber
2 g / 28 gSugar
0 g / 50 gSaturated Fat
28 g / 20 gCholesterol
141 mg / 300 mgCaffeine
0 mgNet Carbs
13 gAlcohol
0 g
Drain the lamb ribs and arrange them in the pot on top of a steaming rack or a layer of birch twigs to ensure they do not touch the bottom.
Add enough hot water to the pot so that it reaches just below the level of the rack or twigs.
Cover the pot tightly with a lid and steam the ribs over low heat for approximately 2.5 to 3 hours, or until the meat is tender and pulls away easily from the bone.
Cured Lamb Ribs
Vitamin D
0 µg / 20 µgVitamin E
1 mg / 15 mgVitamin K
0 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
12 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
4 µg / 2.4 µgFolate
39 µg / 400 µgCalcium
35 mg / 1,300 mgIron
3 mg / 18 mgMagnesium
54 mg / 420 mgPhosphorus
320 mg / 1,250 mgPotassium
421 mg / 4,700 mgSodium
Fiber
2 g / 28 gSugar
0 g / 50 gSaturated Fat
28 g / 20 gCholesterol
141 mg / 300 mgCaffeine
0 mgNet Carbs
13 gAlcohol
45
g5
g45
g
Norwegian64
g62
g63
g
Zinc
5 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
43 µg / 55 µg