Lammfärs

Lammfärs, also known as lamb meatballs or lamb mince, is a type of ground meat made from lamb. It is a popular ingredient in various cuisines around the world, particularly in Scandinavian countries like Sweden and Norway. Lammfärs is typically made from the shoulder or neck of the lamb, which are the most tender and flavorful cuts. The meat is ground into a fine consistency, often with the addition of salt, pepper, and sometimes other seasonings.

In Swedish cuisine, lammfärs is a staple ingredient in many traditional dishes. It is often used in meatballs, which are a classic Swedish dish. The meatballs are typically made by mixing the ground lamb with breadcrumbs, eggs, and onions, then forming them into small balls and cooking them in a sauce made from beef broth, wine, and various spices. The sauce is then simmered with the meatballs until they are tender and the sauce has thickened.

Lammfärs is also used in other Swedish dishes, such as köttbullar, which are large meatballs often served with mashed potatoes and lingonberry jam. It can also be used in stews, casseroles, and other dishes that require ground meat. In Norwegian cuisine, lammfärs is used in similar dishes, such as kødboller, which are meatballs often served with potatoes and a creamy sauce.

Lammfärs is a versatile ingredient that can be used in a variety of dishes. It is a good source of protein and is often used as a leaner alternative to beef. However, it is important to note that lammfärs can be high in fat and cholesterol, so it should be consumed in moderation as part of a balanced diet. Additionally, lammfärs can be high in sodium, so it is important to be mindful of the amount of salt added during preparation.