Peppercorn-Pouch Fårikål with Parsley Butter Potatoes

Method

1. Toast the peppercorns in a dry pan over medium-low heat for 1 min 30 sec, shaking the pan, until fragrant, then turn off the heat. Crack half of them coarsely with the side of a knife and tie them, with the whole ones and the bay leaves, in a piece of muslin or a spice bag. You get all the aroma and no peppercorns to pick out later.

   Add in this stepWhole black peppercorns 2 tspBay leaves 1

   medium-low heat

2. Cut the cabbage into 3 to 4 cm wedges with a piece of core on each. In a heavy 3 L pot, layer lamb, cabbage and salt, burying the pepper pouch in a middle layer. Neck brings gelatine for a silky broth and shoulder brings plenty of meat, so the mix works best.

   Add in this stepBone-in lamb neck and shoulder (half each, in 5 cm pieces) 700 gWhite cabbage 600 gCoarse salt 1½ tsp

3. Pour the water and stock down the side of the pot and bring to the boil over high heat. As it starts to boil, skim off the grey foam with a ladle for 5 min. When the broth looks clear, cover, turn down to low heat and cook very gently for 1 h 50 min; the surface should only bubble now and then.

   Add in this stepWater 175 mlChicken stock (low-salt) 175 ml

   high heat→low heat

4. About 25 minutes before the end, put the peeled potatoes in a 18 cm pot with cold water and the salt and boil over medium heat for 20 min. Drain, add the butter to melt, then add the chopped parsley and shake the pot to coat the potatoes.

   Add in this stepSmall potatoes 400 gSalt for the potato water 1 tspButter 21 gFlat-leaf parsley 10 g

   medium heat

5. Carefully lift the meat and cabbage into a warm deep dish and cover with foil. Discard the pouch. Boil the broth hard over high heat for 6 min until reduced by about a third, then turn off the heat and whisk in the remaining butter for a glossy finish. Season with salt.

   Add in this stepButter 14 g

   high heat

6. Pour plenty of the reduced broth over the meat and cabbage and serve with the parsley butter potatoes. A little lingonberry jam on the side, Norwegian-style, cuts through the richness.