Main Course
Smalahove (Smoked Lamb Head) with Mashed Swede
About this dish
Smalahove—a Norwegian classic from the western fjords—is a whole cured and smoked lamb head, slow-cooked until the meat falls from the bone in tender, smoky ribbons. Served with velvety mashed swede (kålrabistappe), this dish is a bold celebration of nose-to-tail cooking and old-fashioned preservation that deserves a place on any adventurous eater's table.
Ingredients
UK and US measurements are both included for every recipe.
Smoked lamb head
protein1 (about 1.5–2 kg)
Imperial measurement: 1 (about 3–4 lbs)
Swede
vegetable500 g
Imperial measurement: 1 lb 2 oz
Potatoes
vegetable300 g
Imperial measurement: 10 oz
Butter
dairy50 g
Imperial measurement: 3 ½ tbsp
Heavy cream
dairy100 ml
Imperial measurement: ½ cup (scant)
Milk
dairy200 ml
Imperial measurement: ¾ cup plus 1 tbsp
Stock
liquid2 liters
Imperial measurement: 2 quarts (approx.)
Sea salt flakes
seasoning2 tsp
Black peppercorns
spice1 tsp
Fresh dill
herb2 tbsp
Butter (optional)
dairy2 tbsp
Method
Soak the lamb head
12–24 hours (not counted in total time)Rinse the smoked lamb head under cold running water. Place it in a large bowl or pot, cover with cold water, and let it soak for 12 to 24 hours in the refrigerator, changing the water at least twice. This mellows the saltiness from curing.
Cook the lamb head
½ hour prep plus 2½–3 hours cookingDrain the lamb head and place it in a large stockpot. Cover with fresh water or vegetable stock, add black peppercorns. Bring to a gentle simmer, then reduce the heat to low, cover, and let it barely bubble for about 2½ to 3 hours, until the meat is fork-tender and pulling away from the bone.
Cook the swede and potatoes
20–25 minutesWhile the lamb head cooks, place the diced swede and potatoes in a separate saucepan. Cover with salted water (or stock for extra flavor) and cook over medium heat until completely soft, about 20–25 minutes. Drain thoroughly.
Make the mash
15 minutesMash the drained swede and potatoes with butter, pressing through a potato ricer if you want a really smooth texture. Beat in the cream and milk until you have a light, fluffy mash. Season with a pinch of salt and cracked pepper. Keep warm over very low heat, checking it does not stick.
Serve smalahove
10 minutesCarefully lift the cooked lamb head from the liquid and let it drain briefly on a platter. Spoon the hot mashed swede onto plates, then place a portion of lamb head alongside. Sprinkle with flaky sea salt and fresh dill, and serve with a knob of butter or a spoonful of its own cooking juices if you like.
Equipment
- Large stockpot (at least 10 liters / 10 quarts for the lamb head)
- Larger saucepan for vegetables
- Vegetable peeler
- Chef's knife
- Colander
- Potato masher or ricer
- Large serving platter
- Meat thermometer (optional)
Nutrition facts
Tips
- Smalahove is traditionally served at Christmas and many Norwegian butchers offer pre-split heads that are already smoked and ready to cook, if you source a whole head, ask the butcher to halve it for you.
- Do not skip the initial soak: it is crucial for drawing out excess salt and smoke.
- If.
- If you like it feistier, reduce soaking time to 8 hours.
- When serving, set the cheek meat aside separately if some guests prefer the milder meat over the eye area, which is a delicacy. Always warm people in advance about the bones—they are very recognisable.
- If you cannot find a fresh lamb head, ask a local farmer or an ethnic butcher. Some online niche suppliers deliver frozen Smalahove to homes in Norway and the US.
Serving suggestions
- Serve with boiled potatoes, pickled beetroot, Waldorf-like salad, and shots of aquavit to cut the richness.
- For.
- For a more modern setup, use the mash as a bed and finish with crisp leeks and a drizzle of the rendered lamb juices.
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Recipe by
Freja Nystrom
Specialises in Scandinavian cuisineFreja makes gravlax with dill and aquavit. She cures it in her basement.
Describe yourself in three words: Dill-y, aquavit-y, basement-cured.