Rullupylsa Spiced Rolled Lamb Shoulder Icelandic Style

Rullupylsa Spiced Rolled Lamb Shoulder Icelandic Style

Our Spiced Rolled Icelandic Style Lamb Rullupylsa is prepared and cured in Canada.

Traditionally served on buttered Icelandic Brown Bread (Yeasted) or Rugbraud Dark Rye Bread (Soda)

Whole or Half Shoulders are Fresh, Salted, Cured, Uncooked or Coooked. LIMITED QUANTITIES.

HOW TO COOK
Start with Uncooked Cured Lamb Shoulder Rullupylsa Refrigerated to 40°C (4°F). Keep Netting on. Place in a large pot. Cover with water. Bring to a boil. Turn the heat down to simmer for approx. 45 minutes or until the internal temperature is 140-170°F (77°C). Allow cooling in the cooking water. Remove from cooking water. Keep the netting on. Wrap tightly in plastic wrap. Place between 2 surfaces with a heavyweight on top. Refrigerate 8-12 hours before serving.

HOW TO SERVE
Remove netting. Slice thin to approximately .5 cm (3/16”) thick. Traditionally served cold on buttered Icelandic Brown Bread.

Icelandic Style Lamb Rullupylsa Rolled Spiced Boneless Lamb Shoulder is custom prepared using centuries-old Icelandic methods maintained in Canada for over 145 years. Ready for shipping to Canadian Customers. Keeps frozen for up to a year. Have it delivered for your special holiday feasts! It is absolutely the best we have ever tasted!

Rullupylsa is historically made with the lesser cut of deboned lamb flank. We like the leaner version made with fresh boneless lamb shoulder. Onions, spices, salt and sugar are spread over the deboned flattened fresh shoulder meat, rolled, netted and cured for a number of days before shipping. When you receive your Rullupylsa simply freeze it for later preparation, or immediately prepare as above.

USA Customers: We’re sorry, however, due to Canadian Food Regulations we are not able to ship to US Destinations.

IMPORTANT: We ship only with Fastest Shipping Method. All orders placed with Rullupylsa ship together.