Set out a scale and the equipment for Pinnekjott. Heat to steam over water at 212°F / 100°C and give it 5 minutes so the surface is actually hot. Weigh lamb leg, turnip, potato, unsalted butter, kosher salt. Pinnekjott is cooked in Christmas as its own plate, not as a copy of a restaurant menu. Steam salted lamb over a little water until it is tender, and mash turnip with butter to serve beside it. The pantry has no birch twigs to steam over. Amounts are for 4 from foods this library can count.
