[ PIANO MUSIC PLAYING ] [ ETHEREAL MUSIC PLAYING ] [ FUNKY MUSIC PLAYING ] [ THEME MUSIC PLAYING ] >> HI, AND WELCOME TO "NEW SCANDINAVIAN COOKING" FROM REYKJAVIK, THE CAPITAL OF ICELAND.

I'M ANDREAS VIESTAD.

NESTLED IN THE MIDDLE OF THE ATLANTIC OCEAN, HALFWAY BETWEEN CONTINENTAL EUROPE AND AMERICA, ICELAND IS BOTH ISOLATED AND INTERNATIONAL, ANCIENT AND HYPER-MODERN.

THE ISLAND WAS SETTLED BY NORWEGIAN VIKINGS FROM THE NINTH CENTURY, AND IN MANY WAYS, IT'S STILL A VIKG NATION.

THE LANGUAGE IS BASICALLY THE SAME AS A THOUSAND YEARS AGO, NATURE IS HARDLY CHANGED BY HUMAN PRESENCE, AND THE FOOD TRADITIONS LIVE ON.

AND IT'S THE FLAVORS OF THE NEW AND THE OLD IELAND WHICH WILL BE THE FOCUS OF TODAY'S PROGRAM.

WE'LL START OFF AT THE FISH MARKET IN REYKJAVIK, WHERE I'LL PICK OUT SOME OF THE MAGNIFICENT FRESH PRODUCE TO MAKE A SIMPLE, ELEGANT DISH COMBINING THE SEA AND THE LAND.

LANGOUSTINES AND REDFISH POACHED IN LAMB STOCK.

THEN I'LL VISIT ONE OF THE BEST MODERN RESTAURANTS, "DILL."

CHEF GUNNAR WILL TE ME OUT TO THE WEST OF THE COUNTRY TO SAMPLE A UNIQUE, TRADITIONAL WAY OF SMOKING FISH AND MEAT, AND MAKE ONE OF HIS SIGNATURE DISHES.

WHEN IN BETWEEN FIGHTING AND PILLAGING, VIKINGS DRANK MILK.

THEY DIDN'T DRINK FRESH MILK, THEY WANTED THE SOUR, FERMENTED MILK, "SKYR."

I'LL USE IT TO MAKE A FRESH-TASTING PANNA COTTA WITH WILD BERRIES AND LICORICE.

AND FOR MAIN COURSE, I'LL ILL A SHOULDER OF LAMB GLAZED IN A SWEET BEER MARINADE AND SERVED WITH ROOT VEGETABLES.

REYKJAVIK WAS THE FIRST PLACE ON ICELAND TO BE SETTLED BY THE VIKINGS, IN THE YEAR71, PLUS/MINUS TWO YEARS, WHICH IS ALSO THE NAME OF THE SETTLEMENT MUSEUM.

BEFORE THAT, THE ISLAND HAD BEEN VISITED BY IRISH MONKS, WHO SUMMERED HERE, BUT DIDN'T CREATE PERMANENT SETTLEMENTS.

WHAT LURED THE VIKINGS HERE?

WHY DID THEY COME?

WELL, THERE WERE SEVERAL REASONS, BUT THE MOST IMPORTANT WAS PERHAPS THAT THE VIKINGS WERE ADVENTUROUS PEOPLE.

THEY LIKED TO TRAVEL.

BUT THEY ALSO HAD A REALLY NASTY DISPOSITION, AN INCLINATION TO VIOLENT FEUDS.

SO IT WAS A GOOD IDEA TO HAVE A FAIR DISTANCE TO YOUR NEXT-DOOR NEIGHBOR, AND HERE, LAND WAS PLENTIFUL AND THE SEA FULL OF FISH.

THIS HERE IS REDFISH.

IT'S ONE OF MY FAVORITE FISHES, NOT LEAST BECAUSE OF THE WAY IT LOOKS.

IT REALLY LOOKS KIND OF OUT OF PLACE.

IT LIVES DEEP, DEEP DOWN ON THE OCEAN BOTTOM.

AND WHEN IT COMES UP, ITS EYES KIND OF POPS OUT, AND IT HAS THAT...

EXPRESSION THAT LOOKS LIKE IT DOESN'T JUST COME FROM A PLACE DEEP DOWN, BUT IT ALMOST LOOKS LIKE IT COMES FROM ANOTHER PLANET.

FISHERIES HAVE ALWAYS BEEN THE MOST IMPORTANT SOURCE OF INCOME FOR THIS SMALL AND RATHER REMOTE NATION.

BUT THE MOST POPULAR FOOD HAS ALWAYS BEEN LAMB.

HERE I HAVE A QUITE TYPICAL LAMB STEW.

IT'S LAMB AND ROOT VEGETABLES.

AND THIS IS PRETTY MUCH THE SAME STEW THAT YOU WOULD FIND A THOUSAND YEARS AGO.

IT'S THE SAME STEW THAT YOU'LL FIND ON THE WESTERN COAST OF NORWAY.

SO I'LL JUST SIEVE THE STOCK INTO A CONTAINER, LIKE THIS.

IN THIS CASE, IT'S A GLASS CONTAINER, PART OF A FANCY, MODERN-DAY COFFEE BREWER, KIND OF LIKE A PERCOLATOR.

AND NOW I PUT THE TOP ON.

AND THEN I'M GOING TO ADD SMALL PIECES OF FISH, JUST TWO PIECES OF REDFISH OR ROSEFISH; ONE LANGOUSTINE TAIL.

LANGOUSTINES ARE INCREDIBLY POPULAR HERE ON ICELAND.

AND SOME ROOT VEGETABLES, BASICALLY CARROT AND RUTABAGA, THE SAME THAT YOU'LL FIND IN THE STEW.

BUT NOW THEY'LL JUST BE BARELY SIMMERED, SO THEY'LL TASTE QUITE DIFFERENT.

AND RUTABAGA.

AND A LITTLE BIT OF CELERIAC.

YOU CAN FIND ALL THE RECIPES AT OUR WEBSITE...

I THINK THIS IS AN INCREDIBLY BEAUTIFUL WAY OF COOKING.

WHAT HAPPENS IS THAT THE STOCK STARTS TO BOIL, AND THEN RISES UP TO THIS UPPER CHAMBER.

AND IT COOKS THE FISH AND THE LANGOUSTINE AND THE ROOT VEGETABLES, AND THEN IT SINKS DOWAGAIN.

BUT I'M NOT SAYING THAT YOU HAVE TO BUY INCREDIBLY FANCY COFFEE EQUIPMENT JUST TO MAKE THIS ONE DISH.

WHAT YOU CAN ALSO DO, WHICH IS KIND OF THE COMMON-SENSE VERSION OF IT, IS JUST TO POACH THE INGREDIENTS IN LAMB STOCK FOR THREE TO FIVE MINUTES, SO THAT THE FISH IS BARELY COOKED, BUT LEAVING ALL THIS LOVELY FLAVOR FROM THE LAMB STOCK.

WHAT THE DISH NOW NEEDS IS A LITTLE BIT OF SOMETHING GREEN.

THIS IS WILD, ICELANDIC CHERVIL, WHICH HAS A REALLY INTENSE FLAVOR.

YOU CAN ALSO USE LOVAGE, AND YOU COULD USE OREGANO, WHICH WOULD DRAW THE FLAVOR IN A QUITE DIFFERENT DIRECTION.

BUT IT'S ALSO VERY, VERY NICE.

AND THEN SOME CHARD OR SOME BEET LEAVES, PARTLY BECAUSE OF THE COLOR, BUT ALSO BECAUSE OF THE FLAVOR, WHICH IS KIND OF SALTY AND SWEET AT THE SAME TIME.

AND THIS IS IT.

IT SMELLS AMAZING, OF THAT LAMB STEW, BUT ALSO WITH THE FLAVORS OF THE SEA.

THE ROOT VEGETABLES HAVE BEEN COOKED JUST ENOUGH TO ENHANCE THE SWEETNESS, BUT THEY'RE STILL NICE AND CRUNCHY.

THE COMBINATION OF MODERNITY AND TRADITION IS MOST EVIDENT AT MY FAVORITE ICELANDIC RESTAURANT, DILL.

THE FIRST TIME I WAS HERE, I WAS STRUCK BY HOW NATURAL THE HYPER-MODERN COOKING OF CHEF GUNNAR KARL GISLASON WAS.

YOU KNOW, SOMETIMES, MODERN FOOD COMES ACROSS AS FANCIFUL AND ARTIFICIAL.

BUT HERE IT WAS A CLOSENESS TO THE INGREDIENTS -- MANY OF THEM THINGS THAT I'VE NEVER TASTED BEFORE.

>> HELLO.

>> HI.

>> WELCOME BACK.

>> IT'S GOOD TO BE BACK.

>> WHAT DO WE HAVE HERE?

>> I DECIDED TO MAKE US LITTLE SALADS.

WE HAVE SOME FENNEL FROM THIS YEAR, PICKLED FENNEL FROM LAST YEAR, SOME CRUNCHY RYE BREAD, SOME FLOWERS AND HERBS FROM THE GARDEN.

AND THEN, OF COURSE, THE FISH.

>> THE FISH?

IS IT THE FISH?

>> YEAH, THE ONE AND ONLY.

>> IT SMELLS QUITE GOOD.

>> IT SMELLS REALLY GOOD.

>> IT DOESN'T TASTE LIKE... >> NO, IT DOESN'T TTE OF THAT.

>> AND IT'S RATHER INTENSE.

IT'S STRONG, IT'S INTENSE, BUT WITHOUT THE BITTERNESS.

>> I MUST SAY I'VE BEEN DREADING THIS MOMENT.

AND NOW IT'S HERE, AND IT'S ACTUALLY QUITE PLEASANT.

>> IT IS REALLY GOOD.

>> THERE IS NOTHING NEW OR COMPLICATED ABOUT FISH.

THIS IS THE OLD TRADITION.

>> BUT WHAT A STRANGE TRADITION.

TO OUTSIDERS, I MEAN.

>> YEAH, MAYBE FOR OUTSIDERS, BUT FOR ME IT'S REALLY NORMAL.

DO YOU WANT TO SEE IT?

>> YES, ABSOLUTELY.

>> FOLLOW ME.

>> NOW, WE ARE GOING TO EXPERIENCE THE WILDER SHORES OF GASTRONOMY.

WE'RE HEADING WESTWARDS TOWARDS KVALFJORD, ONE OF THE RICHEST EARLY VIKING SETTLEMENTS.

THIS IS WHERE SKALLAGRIM AND EGIL OF THE SAGAS LIVED.

AND HERE PEOPLE ARE QUITE PROTECTIVE ABOUT THEIR TRADITIONS.

THE STRANGEST TRADITION IS THE TAOREYKT SMOKING.

THAT WAS WHAT THE FISH I JUST ATE HAD BEEN EXPOSED TO.

WELL, SMOKING IN ITSELF ISN'T THAT STRANGE.

MOST CULTURES HAVE A WAY OF SMOKING FOOD, NOT LEAST THE PEOPLE OF WESTERN NORWAY, WHERE MOST OF THE VIKINGS WHO CAME HERE HAILED FRO BUT WHEN THE NORWEGIAN VIKINGS CAME HERE, THEY DISCOVERED A LANDSCAPE THAT WAS QUITE DIFFERENT.

THERE WERE NOT MANY TREES, NOT MUCH WOOD THEY COULD USE FOR SMOKING.

THEREFORE, THEY HAD TO MAKE DO WITH WHAT THEY HAD, AND WHAT THEY HAD PLENTY OF WAS SHEEP DUNG AND HAY.

SO THIS IS WHERE THE MAGIC HAPPENS?

>> IT'S HERE, ARE YOU READY?

>> YES.

>> SMELL THIS.

[ VIESTAD COUGHS ] IT'S INTENSE, RIGHT?

I THINK WE'RE NOT GOING IN THERE.

BUT WOULD YOU LIKE TO TASTE SOME LAMB?

>> OH, I'D LOVE TO!

[ BOTH LAUGHING ] >> AND HERE WE HAVE THE LEG OF LAMB.

>> YES.

>> WANT TO TASTE?

>> YES, I WOULD LOVE TO.

OH, PRETTY INTENSE.

>> AND SOME BRENNIVIN?

>> YES, I WOULD LIKE THAT, YES.

IT DOESN'T TASTE BAD.

>> NOT AT ALL.

>> IT HAS A VERY DIFFERENT SMOKY FLAVOR FROM NORMAL WOOD-SMOKED.

>> YES, IT DOES.

IT'S REALLY UNIQUE.

REALLY NICE.

>> HI, THAT WAS A VERY, VERY POWERFUL, POWERFUL SMOKED MEAT YOU HAVE HERE.

>> THANK YOU.

>> HOW LONG DO YOU SMOKE THE MEAT?

>> LAMB, ABOUT EIGHT DAYS.

>> AND HOW MUCH DO YOU SMOKE EVERY YEAR?

>> ABOUT A 900 KILOS, FROM THE LAST OF OCTOBER UNTIL THE 18th IN DECEMBER.

>> SO ONLY IN WINTER?

>> YEAH.

>> CAN I SEE THE REST OF THE FARM?

>> OH, YEAH.

>> OKAY, THANK YOU, GUNNAR.

>> YOU'RE WELCOME.

NICE SEEING YOU AGAIN.

[ COW LOWING ] >> AN UNKIND VISITOR ONCE WROTE THAT ICELAND IS UNSUITABLE FOR ANYTHING BUT RAISING SHEEP.

WELL, IN A WAY IT'S TRUE.

IT IS AT LEAST MOST SUITABLE FOR RAISING SHEEP, BUT THE PRESTIGE HAS ALWAYS BEEN IN OWNING COWS, ESPECIALLY DURING THE VIKING AGE.

AND WHENEVER THE VIKINGS DRANK MILK, IT WOULDN'T BE FRESH MILK, IT WOULD BE THE SLIGHTLY SOUR, FERMENTED MILK, KNOWN AS "SKYR."

THIS WOULD NOT JUST BE THE CASE HERE IN ICELAND, BUT IN MUCH OF NORTHERN EUROPE.

IT'S JUST THAT THE OTHER PLACES, THIS TRADITION DIED OUT, WELL, SOME TIME DURING THE MIDDLE AGES, AND HERE IT JUST LIVED ON.

TODAY, SKYR IS AS POPULAR AS EVER.

IT'S BEING EXPORTED FROM ICELAND TO THE REST OF THE WORLD.

I'M GOING TO USE IT NOW IN MAKING A FRESH-TASTING DESSERT.

[ COW LOWING ] SKYR HAS BECOME POPULAR INTERNATIONALLY, NOT LEAST WITHIN THE HEALTH FOOD SEGMENT OF THE MARKET, FOR SEVERAL REASONS.

ONE IS THAT IT'S QUITE HEALTHY.

THE OTHER IS THAT IT IS SOUR AND A LITTLE BIT DIFFICULT TO DEAL WITH, SO THEREFORE YOU ASSOCIATE IT WITH SOMETHING HEALTHY.

WELL, NOW I'M GOING TO USE IT IN A RATHER DECADENT DESSERT, A KIND OF PANNA COTTA, WITH DIFFERENT BERRIES.

HERE I'VE GOT BLUEBERRIES, AND HERE I'VE GOT A LOCAL BERRY CALLED STONE BRAMBLE.

I WAS ACTUALLY LOOKING FOR LINGONBERRIES, BECAUSE I'M USED TO USING THEM FROM NORWAY.

BUT THEY DON'T REALLY HAVE LINGONBERRIES HERE.

BUT THESE STONE BRAMBLES ARE SOMEWHAT SIMILAR.

THEY ARE ALSO QUITE SOUR.

[ CHUCKLES ] LIKE A CRANBERRY OR A LINGONBERRY.

BUT THEY'RE REALLY TASTY, ALSO, THEY HAVE A SORT OF A SWEET AROMA THAT COMES AFTERWARDS, AFTER THAT FIRST STING OF ACIDITY.

SO IF YOU MIX IN ENOUGH SUGAR, IT'S REALLY, REALLY NICE.

AND A GENEROUS AMOUNT OF SUGAR.

MMM.

WHEN IT STOPS HURTING, THEN IT'S OKAY.

AND TO MAKE THE PANNA COTTA, I NEED GELATIN.

I'M USING OLD-FASHIONED SHEETS OF GELATIN.

I THINK THAT'S MUCH, MUCH BETTER.

SO I'VE SOAKED THEM IN WATER, AND NOW TO DISSOLVE THEM, I'M ADDING THEM TO SOME HOT CREAM.

JUST STIRRING IT IN.

YOU CAN ACTUALLY SEE THAT IT'S DISSOLVING.

AND THE SECRET BEHIND A SKYR PANNA COTTA IS THAT IT DOESN'T JUST CONSISTS OF SKYR, THERE IS A QUITE LOT OF CREAM IN IT, AS WELL.

I'M USING 50/50 SKYR AND CREAM, ABOUT THREE DECILITERS OF EACH, A LITTLE MORE THAN A CUP.

AND THEN I LEAVE THIS TO SET IN THE REFRIGERATOR FOR SIX TO EIGHT HOURS.

ONCE IT HAS SET, IT SHOULD BE LIKE THIS.

IT SHOULD STILL BE A LITTLE BIT CREAMY AND RUNNY.

IT SHOULDN'T BE LIKE A RUBBER BALL OR SOMETHING.

THE LAST THING I'M GOING TO ADD TO IT IS A LITTLE BIT OF LICORICE.

PURE LICORICE LIKE THIS, IT'S A VERY EPHEMERAL, SWEET FLAVOR.

OKAY, THAT'S ABOUT RIGHT.

YOU CAN FIND ALL THE RECIPES AT OUR WEBSITE... AND FOR MY LAST DISH TODAY, I'M GOING TO COOK LAMB.

AND I'M USING MY FAVORITE CUT, NAMELY THE SHOULDER.

THE SHOULDER IS SOMETIMES SEEN AS A LESSER CUT THAT IS NOT AS REFINED AS THE ROAST.

WELL, I THINK IT'S MUCH, MUCH BETTER IF YOU MANAGE TO COOK IT RIGHT.

IT IS INCREDIBLY FLAVORFUL.

AND I'M GOING TO COOK IT ON AN OPEN FIRE, WHICH I THOUGHT WAS A REALLY GOOD IDEA.

I ASKED PEOPLE, CAN WE COOK OVER AN OPEN FIRE?

AND EVERYONE WAS VERY FRIENDLY WITH ME, SAID, "YES, OF COURSE."

THERE WERE JUST A COUPLE OF SNAGS.

ONE WAS THAT IT'S NOT LEGAL TO LIGHT A FIRE IN ICELAND, SO WE HAVE TO HAVE A SPECIAL PERMISSION.

THE OTHER IS THE QUESTION OF FIREWOOD.

DRIFTWOOD IS REALLY SEEN AS AN IMPORTANT RESOURCE.

IN THE SAGAS, IT SAYS SEVERAL PLACES THAT, ON THIS AND THAT PLACE, THERE WAS A LOT OF DRIFTWOOD, AND THEREFORE THE FARM WAS ESTABLISHED THERE.

NORMAL FIREWOOD LIKE THIS IS QUITE RARE AND IT'S HIGHLY TREASURED, SO THIS MIGHT JUST BE THE ONE YEAR'S SUPPLY FOR A FARM LIKE THIS ONE.

SO HERE GOES CHRISTMAS EVE.

ONE OF THE THINGS THAT YOU GOT TO REMEMBER WHEN YOU'RE USING AN OPEN FIRE LIKE THIS, YOU GOT TO FEED THE FIRE JUST FROM ONE SIDE.

WHAT I'M DOING IS RAKING THE BURNING EMBERS SO THAT THEY ARE MORE LESS UNDERNEATH THE MEAT.

I FEED THE FIRE FROM ONE SIDE ONLY.

I'M GOING TO MAKE A MARINADE BASED ON BEER.

JUST A NORMAL DRINKING BEER, AND A LITTLE BIT OF AN ARTISANAL BEER, A PALE ALE THAT HAS MORE BODY AND MORE BITTERNESS TO IT.

THREE BAY LEAVES, AND SOME HERBS -- SOME OREGANO FROM THE GARDEN OUTSIDE OF DILL, AND SOME ROSEMARY THAT I JUST CRUSH WITH A PESTLE TO LIBERATE THE FLAVOR AND GET THE AGGRESSION OUT OF MY BODY.

SOME JUNIPER BERRIES AND SOME BLACK PEPPER.

AND ONE ONION, FINELY CHOPPED, AND A GENEROUS AMOUNT OF SALT.

AND THE FLAVORS OF A MARINADE SHOULD BE PLEASANT, BUT THEY DON'T NEED TO BE WELL-BALANCED AND SUBTLE.

IT'S JUST AS IT SHOULD BE.

IT'S A LITTLE TOO SALTY, IT'S A LITTLE TOO BITTER, IT'S A LITTLE TOO MUCH FLAVORS, AND A LITTLE TOO MUCH PEPPER.

BUT IT WILL BE PERFECT ON THE MEAT.

SO WHAT I'M GOING TO DO, AND SEVERAL TIMES DURING THE GRILLING PROCESS, IS JUST TO DIP THE MEAT IN THE MARINADE AND COAT IT COMPLETELY.

THIS WILL COOL OFF THE MEAT, SO THAT IT COOKS A LITTLE BIT SLOWER AND MORE GENTLY.

AND, OF COURSE, IT WILL HELP TO FLAVOR IT, AS WELL.

I AM GOING TO SERVE THE LAMB IN A QUITE, BUT NOT TOTALLY, TRADITIONAL WAY, WITH POTATOES AND ROOT VEGETABLES.

ONE THING THAT CAN BE SAID ABOUT LIVING THIS FAR NORTH IS THAT YOU CAN'T GROW A HUGE VARIETY OF THINGS.

BUT SOME OF THE THINGS THAT YOU CAN GROW HERE ARE AT THEIR VERY BEST WHEN THEY'RE GROWN PRECISELY HERE, NEAR THE NORTHERNMOST BOUNDARIES OF WHERE IT'S POSSIBLE TO GROW ANYTHING, PARTICULARLY WHEN IT COMES TO ROOT VEGETABLES LIKE RUTABAGA.

IT HAS AN INTENSE FLAVOR, SWEETNESS TO IT, YES, THAT WE'RE USED TO.

BUT ALSO AN ALMOST MUSTARD-LIKE SPICINESS, WHICH I THINK IS FANTASTIC.

SO I'M JUST SLICING RUTABAGA AND CELERIAC... AND THE TINY, CUTE POTATOES THAT THEY HAVE HERE.

I'M JUST PLACING THEM AND SCATTERING THEM AROUND IN AN OVENPROOF DISH.

I'M GOING TO FLAVOR THEM WITH SOME OF THE SAME BEER THAT I USED IN THE MARINADE, THE HERBS AND SOME BLACK PEPPERCORNS.

BUT ONLY THIS TIME, I'VE REDUCED THE BEER UNTIL ONLY ABOUT A THIRD OF IT IS LEFT.

SO YOU CAN SEE IT'S KIND OF THICK, AND THE FLAVOR... IS ALSO CONCENTRATED.

SO IT'S SWEETER BUT ALSO MORE BITTER.

I POUR THIS INTO THE OVENPROOF DISH, SO THAT THE POTATOES AND ROOT VEGETABLES WILL COOK IN THIS MOISTURE AND SOP UP THE FLAVORS, AS WELL.

AND IN ADDITION, I'M GOING TO ADD SOME ARCTIC THYME, WHICH IS GROWING ALL OVER ICELAND, AND IT HAS A REALLY NICE SORT OF PEPPERY SMELL AND TASTE.

AND THEN I'M ADDING SOME BUTTER, ABOUT TWO TABLESPOONS OF BUTTER.

AND THEN, I'M BAKING IT IN THE OVEN AT 350 FAHRENHEIT, OR 175 CELSIUS, FOR ABOUT 50 MINUTES TO ONE HOUR.

REMEMBER THAT YOU CAN FIND ALL THE RECIPES AT OUR WEBSITE... NOW, THE MEAT IS NEARLY DONE.

IN ADDITION TO THE ROOT VEGETABLES, I'M GOING TO SERVE WITH SOME FIELD MUSHROOMS THAT WE JUST PICKED HERE ON THE FIELD.

I'VE JUST COOKED THE MUSHROOMS IN A LITTLE BIT OF BUTTER, AND I'M GOING TO SEASON WITH SOME MINT.

I THINK THAT THE FRESHNESS OF MINT GOES REALLY WELL TOGETHER WITH LAMB.

AND ALSO SOME KALE.

THAT'S A VEGETABLE THAT HAS BEEN MUCH USED HERE ON ICELAND.

IT GROWS WILLINGLY HERE.

THE THING TO REMEMBER WHEN YOU'RE COOKING A BIG PIECE OF MEAT LIKE THIS IS, USE MODERATE HEAT, DON'T STRESS IT, HAVE PLENTY OF TIME.

AND, OF COURSE, IT'S A GOOD IDEA TO COOL IT DOWN IN THE MARINADE LIKE I DID.

AND HERE YOU SEE IT IS NICELY BROWNED, AND EXTRA BROWNED BECAUSE OF THE BEER, AS WELL.

BUT IT ISN'T BURNT, AND I THINK THAT THAT IS REALLY WHAT YOU WANT.

IT IS COMPLETELY COOKED TROUGH, BUT IT'S STILL INCREDIBLY MOIST AND JUICY, AND THAT'S JUST HOW I LIKE MY SHOULDER OF LAMB.

AND HERE IT IS.

IT'S REALLY SIMPLE FOOD.

I BET THE FIREWOOD WAS MORE EXPENSIVE THAN THE INGREDIENTS, BUT INCREDIBLY TASTY.

>> FOR MORE OF THE "NEW SCANDINAVIAN COOKING" EXPERIENCE, VISIT OUR WEBSITE OR FACEBOOK PAGE.

>> THIS PROGRAM IS FUNDED BY THE FOLLOWING... [ PIANO MUSIC PLAYING ] [ ETHEREAL MUSIC PLAYING ] [ FUNKY MUSIC PLAYING ]