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    By Andreas Viestad

    Potted lamb

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    A classic pot stew from Bergen. Delicious, tasty and traditional.

    Servings: 4

    PREPARATION:

    • 1

      Use a large, deep, ovenproof dish with a lid. You can also use a plate as a lid.

      Place the lamb meat in the dish with peppercorn, allspice, mustard seeds, whole cloves, a little bit of salt and bay leaves in between the layers. Fill up with fresh water until it just barely covers the meat. Cover with a lid and let it slow cook in the oven at 175-195°F for 24 hours.

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  • A classic pot stew from Bergen. Delicious, tasty and traditional.

    Servings: 4

    PREPARATION:

    • 1

      Use a large, deep, ovenproof dish with a lid. You can also use a plate as a lid.

      Place the lamb meat in the dish with peppercorn, allspice, mustard seeds, whole cloves, a little bit of salt and bay leaves in between the layers. Fill up with fresh water until it just barely covers the meat. Cover with a lid and let it slow cook in the oven at 175-195°F for 24 hours.

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