Rullupylsa Spiced Rolled Lamb Shoulder – Icelandic Style

Our Rullupylsa Spiced Rolled Lamb Shoulder – Icelandic Style is prepared, cured and cooked in Canada.

Traditionally served on buttered Icelandic Brown Bread.

HOW TO KEEP YOUR RULLUPYLSA
Keep frozen for up to 6 months. Refrigerated for 1 week. Thaw from frozen in the refrigerator over night or Start with Cooked Cured Lamb Shoulder Rullupylsa Refrigerated to 40°C (4°F).

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

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, and salt are spread over the deboned flattened fresh shoulder meat, rolled, tied, cured and cooked before shipping. When you receive your Rullupylsa simply refrigerate or freeze for later preparation.

USA Customers: We’re sorry, however due to Canadian Food Regulations we are not able to ship to US Destinations. Shipping in late November and December.