Scandinavian Rolled Lamb

Try this delicious cold cut which is full of the flavours of Scandinavia, sliced thinly on crispbread with a dill pickle, or thickly sliced seasoned with horseradish and mustard relish in some fresh crust bread, in a simple green salad splashed with balsamic vinegar, or accompanied with fresh garlicky potato salad.

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1 kg breast of lamb, boneless and in one piece
1 tsp salt
1/2 tsp white pepper
1/2 tsp ground cloves
1/2 tsp ground all spice
1/2 tsp caster sugar
3 tbsp finely chopped dill
Trim the lamb so that it is a large square. Sprinkle over the salt, pepper, ground cloves, all spice, dill and caster sugar.
Roll the lamb starting from the thicker side. Roll it like a sausage and tie it with string to secure it together.
Place the rolled lamb into a large saucepan and cover it with water.
Place the pan over a moderate heat and slowly bring it to the boil, skim off any scum that may rise to the surface.
Reduce the water to a low simmer and cover it. Leave thelamb to cook gently for 2 1/2 hours.
Remove the lamb from the pan and place it on a plate or chopping board, place a second plate or chopping board on it and put a heavy weight on top.
Place the lamb in a refrigerator and leave it for 12 hours.
The rolled lamb will keep for a couple of days in the refrigerator.
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