Curing time is normally about three months, but Шаблон:Lang may be matured for a year or more. In some parts of the region, especially in the Voss area, the leg is also slightly smoked (using a cold smoke process) before curing to prevent any mould-related problems that may occur when drying meat in a humid, mild climate. It is still quite common for many Norwegians to salt and cure the meat at home. The finished meat is dark red to brown in color. Fresh-cut slices of high quality Шаблон:Lang are smooth, tender and somewhat shiny, but not moist. The taste is slightly sweet and not too salty. The meat must have a pronounced, but never rancid, taste of mutton.[2][3]
Файл:Dry salting leg of lamb.jpgFirst stage of dry salting. The leg will be covered with salt and stored in a cool place for 3-5 days.
Normally the meat is served as thin slices, but it is also common—at informal gatherings—to send the leg around the table with a sharp, stubby knife. The guests then slice the leg themselves. Thus, in western NorwayШаблон:Lang is called Шаблон:Lang, literally 'whittle-meat', but this name may also originate from the word Шаблон:Lang, 'to cure'. Шаблон:Lang is sometimes served with sour cream porridge (rømmegraut), scrambled eggs, a dill and double-cream-based, lukewarm potato salad and oven baked Bergen-style "water-pretzels" are other typical combinations.[4]
