Subscribe to our newsletter. Until fairly recently, meat used to be served mainly on special occasions and at weekends in Norway, but nowadays dishes that were previously reserved for Sundays and holidays have become everyday fare. Meat production in Norway is subject to stringent regulations.
Farms are mostly small, which improves the animals' welfare.
In the summer cattle, sheep and goats are often put out to graze in the mountains, a imparting a unique flavour to the meat. Lamb is popular in Norway, especially for stews, since it is tasty and easy to prepare. 1.5 kg lamb from neck, shank or breast, together with the bones, cut into serving-size pieces 1.5 kg garden cabbage 2 tsp salt approx. 4 tsp peppercorns 1-2 tbsp flour approx. Place the lamb and cabbage in layers in the saucepan, starting with the lamb.