Skerpíkjøt á RugbreyðiAir-Dried Mutton on Rye Bread

Name: Skerpíkjøt á Rugbreyði (Air-Dried Mutton on Rye Bread)
Total time: 10 min
Yield: 4
Ingredients: 200 g Lamb Shoulder (air-dried and thinly sliced); 8 pcs Rye Bread; 60 g Unsalted Butter (softened); 30 g Mustard; 2 g Black Pepper

Skerpíkjøt is wind-dried Faroese mutton, commonly sliced thin and eaten with bread. This serving suggestion pairs purchased air-dried mutton with buttered rye bread and mustard.

Prep

10m

Cook

—

Serves

Estimated

Nutrition

Per serving

461kcal

Calories

16g

Protein

27g

Fat

39g

Carbs

Estimated per serving from the base recipe. Actual nutrition may vary.

Before you start

Ingredients

Quantities update automatically when you change the serving size.

Topping

200g
Lamb Shoulder (air-dried and thinly sliced)

Bread

8pcs
Rye Bread
60g
Unsalted Butter (softened)

Topping

30g
Mustard
2g
Black Pepper

Cook through it

Method

Follow each step in order. Ingredient names are highlighted as you go.

4 steps

01
Spread the unsalted butter over the rye bread.
02
Arrange the air-dried lamb shoulder over the bread.
03
Add the mustard or serve it alongside.
04
Finish with black pepper and serve immediately.

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