Pinnekjøtt
Traditional Norwegian Christmas dish of cured lamb ribs.
Pinnekjøtt (pronounced [ˈpɪ̂nːəˌçœt]) is a traditional Norwegian main course made from lamb ribs, often served at Christmas. It is especially common in Western and Northern Norway, though its popularity is spreading to other parts of the country. The dish is typically accompanied by mashed rutabaga, sausages, and potatoes, and is enjoyed with beer and akevitt.
The preparation of pinnekjøtt relies on traditional preservation methods—curing, drying, and sometimes smoking—to inhibit microbial growth. Although fresh and frozen lamb are now available year-round, the preservation process is still used both commercially and at home because it enhances the meat’s flavor and texture. For home preparation, racks of lamb or mutton are cured in brine or coarse sea salt. Once sufficiently cured and when the weather is cold enough, the racks are hung in a cool, dark, well-ventilated area to dry. In some regions, particularly parts of Hordaland and Sunnmøre, the fresh racks are commonly smoked before drying, a practice originally intended to prevent mold during drying.
Before cooking, the racks are cut into individual ribs. These are then soaked in water to remove excess salt and rehydrate the meat. Today, pinnekjøtt is widely available in supermarkets before Christmas, either smoked or unsmoked, pre-cut, and sometimes even pre-soaked. After soaking, the ribs are steamed over a small amount of water in a large saucepan. A grid of birch twigs is often placed at the bottom of the pot to allow the meat to steam rather than boil.
The origin of the word *pinnekjøtt* (literally “stick meat”) is unclear. It may refer to the birch twigs used as a steam grate, or to the dialectal use of *pinne* to describe individual ribs.
In popular culture, pinnekjøtt appears in the Netflix series *Lady Dynamite* (2017, Season 2, episode “Souplutions”), where Maria Bamford’s mother prepares the dish for the King and Queen of Norway during their visit to Duluth, Minnesota.
- type
- Dish
- origin
- Norway
- main_ingredient
- Lamb ribs
- associated_holiday
- Christmas
- preservation_method
- Curing, drying, and sometimes smoking
- etymology
- Literally 'stick meat'; origin unclear
Lore & Background
The preparation of pinnekjøtt uses a traditional method of food preservation utilising curing, drying and in some regions also smoking as a means of inhibiting the growth of micro-organisms. Although fresh lamb is available today, and frozen can be bought all year round, pinnekjøtt is still prepared both commercially and in private homes due to the flavour and maturing the preservation process gives to the meat. In home preparation, racks of lamb or mutton are cured in brine or coarse sea salt. Once sufficiently cured, and when the weather is cold enough, the racks are hung in a cool, dark, well ventilated place to dry. In some regions, particularly in parts of Hordaland and Sunnmøre, the fresh racks are commonly smoked prior to drying. Traditionally this was done in order to prevent mould growth during the drying process.
Reader's Guide
Pinnekjøtt holds significance as a festive dish deeply tied to Christmas celebrations in Western and Northern Norway, with its popularity spreading to other regions. Its preparation reflects traditional preservation techniques—curing, drying, and sometimes smoking—that were historically essential for food storage. The dish's name, literally 'stick meat,' may refer to the birch twigs used as a steam grate during cooking or to the individual ribs themselves. Today, pinnekjøtt is widely available in supermarkets before Christmas, either smoked or unsmoked, and often pre-cut or pre-soaked. Its cultural reach extends to popular media, as seen in the Netflix series Lady Dynamite, where it is prepared for the King and Queen of Norway. The dish remains a link to historical foodways while adapting to modern convenience.
Did You Know?
- Pinnekjøtt is traditionally steamed over a grid of birch twigs placed in the bottom of the saucepan.
- The word 'pinne' is used in dialectal Norwegian to refer to single ribs.
- In parts of Hordaland and Sunnmøre, fresh racks are commonly smoked prior to drying to prevent mould growth.
- Pinnekjøtt appears in the Netflix series Lady Dynamite, where it is made for the King and Queen of Norway.
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