• Pinnejott is offered by the pound . 
  We recommend ½ pound per person.
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HISTORY OF PINNEKJOTT:

Norwegian Pinnekjøtt Lamb / Mutton Ribs



It is literally translated from Norwegian as "stick meat."  It is a traditional Christmas dish in the western parts of Norway. Pinnekjøtt is salted, dried and sometimes smoked lamb's ribs which are rehydrated, usually 12-24 hours in pure water and then steamed, usually, but not necessarily, over birch branches, and served with potato and mashed rutabaga. Traditionally, beer and akevitt are served with pinnekjøtt, but it has become increasingly popular to drink red wine instead, but only since wine is becoming more popular in general.

Though still mostly served in the western parts of the country ("Vestlandet"), pinnekjøtt is gaining popularity in other parts of Norway, too.  It is unclear if the dish originally got its name "stick meat" from the birch sticks used in the steaming process, or because of the visual nature of the individual rib bones. However, it is common to call the individual ribs "pinner" ("sticks"), so that is perhaps the most obvious interpretation.

RESOURCES:
Learn more about Pinnekjøtt
http://en.wikipedia.org/wiki/Pinnekj%C3%B8tt