Swedish Corned Lamb Roast

Total Time: 242 hrs 15 mins Preparation Time: 240 hrs Cook Time: 2 hrs 15 mins

Ingredients

• Servings: 12
• 2 gallons water
• 1 lb pickling salt
• 1 teaspoon saltpeter, i made it without and it was fine (optional)
• 8 lbs boneless lamb butt, tied (i used the latter) or 8 lbs lamb loin roast (i used the latter)
• 2 bay leaves
• 15 whole black peppercorns
• 5 whole allspice

Recipe

• 1 in a large stainless steel pot or pickling crock, mix the water, pickling salt, and saltpeter together until dissolved. untie the lamb roast and place in the pickling solution. place a heavy plate on top of the lamb so that it will remain submerged.
• 2 cover and refrigerate for 10 days. check occasionally to be sure the lamb is covered by the liquid.
• 3 after 10 days, remove the lamb and retie it into a roast. rinse well with fresh water. place the roast in a large cooking pot, cover with cold water, and add the remaining ingredients: bay leaves, peppercorns and whole allspice.
• 4 bring to a boil, cover, and simmer 2 hours 15 minutes.
• 5 slice the lamb and place on large platter.
• 6 serve with sweet and hot mustard.