Pinnekjøtt is made from lamb/mutton which undergoes a process of curing. The rack of ribs are soaked in a salt solution & then hung to dry for 6-8 weeks when finally, the racks are cut, and steamed over birch branches, or sometimes smoked or even more rare, boiled. Drying the meat, gives it a unique flavor and an aroma. That aroma always brings me back to my first introduction, some 10 years ago.