GodtLam Chopsticks, LIGHTLY SMOKED.

NB! IT IS VERY IMPORTANT THAT YOU DRAIN THE PICK MEAT FROM GODTLAM FOR 48 HOURS , WITHOUT CHANGING THE WATER! THAT MEANS THAT IF YOU ARE GOING TO HAVE PICKED MEAT ON CHRISTMAS EVE, THEN YOU MUST PUT THE MEAT IN WATER ON DECEMBER 22!

Ingredients: Lamb meat from Old Norse späel, salt, pepper. Smoked with juniper and beech.

Lightly smoked skewered meat from old Norwegian späelsau, a delicacy on a par with wild sheep. The meat is lean and tender and can resemble venison. We preserve the products in the spring according to old methods and recipes. Important ingredients for our stick meat are TIME and tradition. In life's rush for efficiency, very few people have the time to make pinna meat as good as this.

Old Norse sheep are lightly built and healthy. They graze on varied pastures, both in and around Rubbestad in Bømlo and in the mountains on pastures rich in herbs. Old Norse späelsau nurtures the cultural landscape in a wonderful way. They help keep the landscape open and prevent overgrowth. The sheep is outdoors, which means that he can go outside all year round.