Pinnekjøtt

What it really is

Salt-cured and dried lamb ribs, traditionally steamed over birch sticks for a festive meal.

Pinnekjøtt is a Norwegian festive dish of cured and dried lamb ribs, traditionally rehydrated and steamed. The name refers to the “sticks” used in a customary steaming setup: ribs rest above water on birch sticks or a rack while they cook. It is especially associated with Christmas meals, though details vary by region and household.

Lamb ribs are salted and dried before cooking. Since curing removes moisture, the ribs are soaked to rehydrate and reduce excess salt; soaking time depends on the product and producer’s directions. They are then steamed rather than boiled directly in water. A traditional method places birch sticks in the pot above the water line, creating a platform that keeps the meat from sitting in liquid. The ribs soften as steam rises and the water replenished below continues to simmer.

Drying, curing and cut can produce different levels of saltiness and texture. Some products are smoked and some are not, so “pinnekjøtt” should not be assumed to mean one identical flavor profile. The dish is commonly served with accompaniments such as root vegetables or potatoes, but these are not part of the cured ribs themselves.

How it's served

Serve hot, with the cooked ribs as the centerpiece of a festive meal. State any sides separately and mention that the meat may contain bones.

How to write it on the menu

Use “cured and dried lamb ribs, steamed” and disclose smoking if applicable. Ask the kitchen about curing ingredients, soaking and preparation, and check the actual accompaniments before making allergen or dietary claims.