Categories: Lamb, Ethnic 
      Yield: 6 servings 
  
      3 lb Salt                                1 tb Sugar 
      4 qt Water (less if the leg is           8 lb Leg of lamb 
           -smaller)                       
  
  You will need a large saucepan and a large crock.  Dissolve the salt in the 
  water to make a brine.  Add the sugar.  Put the leg of lamb in a large 
  crock and pour enough brine over it to cover it completely.  Put a weight 
  on top to keep it underwater. Leave to take the salt in a cool pantry (not 
  below the freezing point, or the salting process comes to a halt) for 2 
  weeks for a leg weighing 8 lbs (roughly 2 days per pound of meat.) 
   
  Take the leg out after the allotted time and rinse thoroughly so that you 
  do not get too salty a rind.  Hang it out to dry in a well-aired cool 
  pantry, wrapped in a loose bag of cheesecloth or muslin to protect it from 
  flies.  It will be dry, delicious, and ready to eat in 2 to 3 months. 
   
  Serve, sliced very thin with a sharp knife, as part of an indoor picnic 
  meal, with sweet butter, fresh hard-boiled eggs, a sliver of 'geitost' (the 
  Norwegian sweet brown cheese), and flat bread or potato pancakes to wrap 
  around each morsel.  A bowl of sour cream and some fresh raspberries can 
  follow as a replacement for Norwegian cloudberries. 
   
  Yield:  3 to 5 lbs dried meat.  Allow 1/4 lb of dried meat per person. 
  Time:   Start 3 months before you need it; 20 minutes 
   
  From:  "The Old World Kitchen - The Rich Tradition of European Peasant 
  Cooking" by Elisabeth Luard, ISBN 0-553-05219-5 Posted by: Karin Brewer, 
  Cooking Echo, 7/92