Pinnekjøtt (Norwegian Lamb Ribs)

Soak the salted and dried lamb ribs in cold water for at least 12 hours to remove excess salt.

Drain the ribs and place them in a large pot with birch branches at the bottom, ensuring that the ribs are elevated above the water level.

Add 1 liter of water to the pot, cover it with a lid, and bring it to a boil.

Once boiling, reduce the heat and let it simmer for about 3 hours, adding more water if necessary to keep the steam going.

While the lamb is cooking, peel and chop the potatoes into chunks, then boil them in salted water until tender, about 20 minutes.

Drain the potatoes and mash them with butter, milk, and salt to taste until creamy and smooth.

After 3 hours, check the lamb ribs; they should be tender and falling off the bone. Remove them from the pot and let them rest for a few minutes before serving.

Serve the pinnekjøtt with creamy mashed potatoes on the side, and sprinkle with freshly ground black pepper.